Savour sweet roasted butternut squash in a veggie-packed "bowl." Use the leftover squash to make a comforting pie and squash waffles.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
Position racks in top and bottom thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper. Halve squash lengthwise and remove seeds. Brush cut sides of squash with 1 tbsp of the oil; arrange on prepared pans, cut sides down. Roast squash, turning once and switching and rotating pans halfway through, until fork-tender, 40 to 50 minutes. Remove from oven; let stand until cool enough to handle, about 5 minutes. Scoop flesh from 4 of the squash halves, leaving 3/4-inch border. Set flesh aside. Scoop flesh from remaining halves into large bowl; add reserved flesh and mash until smooth. Refrigerate in airtight container for up to 3 days for use in Butternut Squash Vegetarian Cottage Pie and Squash Waffles.
While squash are roasting, in large nonstick skillet, heat remaining oil over medium-high heat; cook zucchini, yellow pepper and red onion until softened, about 4 minutes. Add tomatoes and thyme; cook until tomatoes begin to soften, about 1 minute. Remove from heat; let cool slightly. Toss together zucchini mixture, 1/4 cup of the Fresh Thyme Vinaigrette, the mozzarella and walnuts.
Mound mixture into 4 hollowed-out squash halves, slightly packing. Sprinkle with goat cheese. On same pans, bake until warmed through and cheese is beginning to brown, 10 to 15 minutes. Halve crosswise; serve with spring mix tossed with remaining Fresh Thyme Vinaigrette.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 6 g
- Sodium 229 mg
- Sugars 9 g
- Protein 12 g
- Calories 405
- Total fat 29 g
- Potassium 942 mg
- Cholesterol 21 mg
- Saturated fat 7 g
- Total carbohydrate 32 g