Type and press ENTER
Hit ESC to close
Stuffed baked butternut squash  1

Stuffed baked butternut squash

This simple baked butternut squash is easy to make, delicious to eat and looks beautiful on the plate.

Serving: Serves 4 people
Time: 80 minutes
Difficulty: Easy


  • 2 x Butternut Squash
  • 1 x Onion
  • 1 x Courgette
  • 2 x Cloves of Garlic
  • 70g Cherry Tomatoes, quartered
  • 100g Feta Cheese, crumbled
  • 1 x 220g Sachet Wholegrain and Quinoa
  • 1 x heaped teaspoon of Paprika
  • 40g grated Parmigiano Reggiano Cheese
  • 30ml Olive oil
  • Sea Salt
  • Stonemill Black Peppe



  1. Preheat the oven to 200°C.
  2. Cut the butternut squash in half lengthways and scoop out the seeds and score the flesh with a sharp knife. Ensure sure you don’t cut through the skin. Place the halves cut-side down on a baking sheet and cook for 45 mins.
  3. Meanwhile, peel and dice the onion. Sauté in the olive oil till soft but not browned.
  4. Peel and mince the garlic. Add to the onion and cook for a couple of mins.
  5. Put this mixture into a mixing bowl.
  6. Grate the courgette and add to the mix along with the wholegrain and quinoa.
  7. Chop the cherry tomatoes into quarters and add this and the crumbled feta cheese to the mix. Season with some salt and pepper and the paprika.
  8. Remove the squash from the oven and carefully scoop out the flesh, keeping a thin wall of squash in the shell – chop the flesh – add to the mix in the bowl.
  9. Stuff the shells with the mixture – sprinkle over the Parmigiano and bake for a further 15 mins.

Recipe courtesy of Aldi.


Aldi’s Wine Ambassador, Tom Doorley recommends pairing this dish with Specially Selected Chilean Gran Reserva Pinot Noir, €8.84.