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Steenbergs Cranberry and Apple stuffed butternut squash

   Butternut squash is a great veg for filling and roasting, with it's sweet carrot/potato texture and taste.

Cranberries are used in this recipe with apples. Feta cheese has been included which brings out a "tang" to compliment the sweet fruits that make this dish so tasty



Serves 4




  1. Preheat the oven to 180C
  2. Cut the squash in half lengthways, scoop out the seeds and brush all over with olive oil and season with Steenbergs perfect salt.  Place on a tray to roast for 35 minutes.
  3. Meanwhile, chop the onion & peppers and fry in a little oil until soft. Quickly toss in the sliced spring onions with the peppers and onion. Set aside.
  4. Make the stuffing mix according to the instructions
  5. When the squash are soft and coloured, remove from the oven and scoop out the hot squash from the centre of the vegetable to make space for the stuffing
  6. Coarsely chop the squash and mix in with the stuffing, adding the peppers and onions.  Quarter the cherry tomatoes and crumble the feta, mix in with the stuffing.
  7. Divide the mixture into the squashes and place back in the oven for 15 minutes until bubbly and golden.


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