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Recipes - Stuffed Butternut Squash

By Nutri People

Stuffed Butternut Squash


  • 2 small butternut squash (about 750g each)
  • 50g Omega Excellence Organic Coconut Butter
  • 1 medium clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 200g feta cheese, crumbled into small lumps
  • 1tbsp shredded basil leaves


  1. Preheat the oven to 190°C (Gas Mark 5).
  2. Wash the butternut squash then cut them in half, lengthways, and scoop out the seeds. Put them in an ovenproof dish, add the chopped garlic and a small amount of coconut butter into each cavity, brush with olive oil and season well.
  3. Bake for about an hour, until the flesh feels very tender.
  4. Leaving a 1cm-thick layer of flesh still attached to the skin, carefully scoop out the rest of the flesh. Add this, along with any of the melted butter and garlic left in the pan, to a bowl and mash together.
  5. Mix the feta and basil into the squash, along with some more salt and pepper. Spoon the filling back into the two empty squash halves, return the squashes to the oven and bake for a further 15 minutes before serving. 

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