Vegetarian, Gluten Free
Feta and beetroot butternut squash boats
30 mins
Easy
1 Serving
Here we take our boat-cut butternut squash and elevate it to the next level by roasting it down before adding either cave-aged cheddar or barrel-aged feta and beetroot for a mood-boosting dish.
Brilliant Bases Used In This Recipe
About This Recipe
Here we take our boat-cut butternut squash and roast it down before adding either cave-aged cheddar or barrel-aged feta and beetroot for a mood-boosting dish.
The butternut squash is packed with antidepressant nutrients such as magnesium, potassium, manganese, vitamin A and B vitamins, while beetroot is a great source of antioxidants and anti-inflammatory ingredients that may also help with anxiety.
Drizzle with either our salsa verde or chimichurri for a flavour and nutrient boost (our chimichurri contains coriander which is said to be great for anxiety).
Don’t worry, you are not seeing double! The opening scene of this video was filmed to cover both of our boat-roasted butternut squash videos as we originally intended them to be filmed as one, but thought it more user-friendly to split the recipes up.
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Ingredients
½ a butternut squash boat roasted (around 150g/5oz)
100g/4oz cooked beetroot
75g/2.6oz barrel aged feta or cave aged cheddar
2tsp roasted squash seeds
Handful of rocket or watercress
2tsp extra virgin olive oil
Salt and pepper to taste
2tsp Elevated salsa verde or chimichurri sauce
Nutrition Per Serving
Calories
515
Fats
38G
Carbs
29G
Protein
17G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Prepare the boat-cut butternut squash as per the video (link below) or use one chilled from the fridge
Dice up the beetroot and cheese into 12mm/0.5inch cubes
Toss with a little olive oil and salt and pepper
Load the cavity and the scored head section of the squash with the mix
Place in the oven for 20-25 mins
