Created by Dr Sarah Schenker for the Tilda® Genuine Goodness initiative

Roasted and Stuffed Butternut Squash

Roasted and Stuffed Butternut Squash

Warming hearty dish great for sharing

Serves: 4

Preparation time: 15 mins

Cooking time: 1 hour 15 mins


2 pouches of Tilda® TSB Wholegrain Roasted Vegetable or Tilda® TSB Wholegrain, Quinoa, Pumpkin & Sunflower

1 large butternut squash

1 garlic clove, finely chopped

2 tbsp butter

Drizzle Olive oil

75g walnut pieces, roughly chopped

200g goats cheese, diced

2 tsp fresh thyme leaves, chopped

1 tbsp honey


1. Pre heat oven to 190°C. Cut the squash in half lengthways and scoop put the seeds and soft fibres. Place on a baking tray, add the garlic and 1tbsp butter to each cavity. Drizzle with the oil, season well and place in the oven. Bake for 60 minutes until the flesh is soft

2. Scoop out some of the cooked flesh and juices into a large bowl, leaving a 1cm layer of squash attached to the skin so the squash keeps its shape

3. Heat the rice according to pack instructions

4. Roughly mash the butternut, stir in the rice with the thyme, most of the walnuts and cheese, season with salt and pepper

5. Spoon the filling back into the squash halves and scatter over remaining cheese and walnuts 6. Drizzle with honey and bake for a further 15 minutes

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