Roast butternut stuffed with veg and feta cheese served with Moroccan couscous.

I had this in Bodlon over Christmas, a lovely new coffee shops in Whitchurch and decided to try and recreate. 

I went back to fat club this evening. The result was surprisingly ok, need to get my head around smart points which are replacing pro points, but I do think it's a better system from my limited understanding. This recipe isn't pointed but again healthy and delicious. 

Serves 2

Roast butternut stuffed with veg and feta.

2 X 2" butternut squash bottoms. Thinly slice the bottom and scoop out the seeds. 

1 carrot, peeled and diced

1 red onion, chopped

1 red pepper, finely diced

1 green pepper, finely diced. 

2 tomatoes, chopped (pips and all!) 

1 tbsp balsamic vinegar

100g feta sheets, cubed. 

1. Place the butternut on a baking tray, rub with a smidge of oil and sprinkle of salt and pop in a pre heated oven for about an hour. (200 degrees). You want it nice and soft and carmalised.

2. Pop all the chopped veg on another tray and add a bit of oil and seasoning and the balsamic vinegar. Give it a shake to make sure all veg are coated. When the butternut has been in the oven for 15 minutes, put the veg in too, it will then roast for 45 minutes. Check it every 15 minutes to make sure it's not sticking.

3. When the hour is up, take out the butternut tray and the veg tray and add a few spoons of the veg mix to each butternut, then add some of the feta, then more of the veg, the more of the feta. It probably won't all fit.... You can use the remaining veg on the side. Boil the kettle for the couscous.

4. Put the stuffed butternut back in the oven, turn down the heat to 160 degrees and cook for 10 more minutes. In the mean time.....

Moroccan couscous

120g wholewheat couscous 

1/2 veg stock cube

1 tsb cumin seeds

Few leaves parsley, chopped 

Tablespoon of flaked almonds. 

5. Put the couscous in a bowl and crumb the stock cube into the bowl. When the kettle is boiled pour enough into the bowl to cover the coucous (plus a wee bit more). Cover with a plate and set aside. 

6. Place a small non stick pan on the heat and add the cumin seeds. You are dry frying them so no oil is needed. Shake the pan so the don't burn. When they are toasted, turn the onto the plate on top of the couscous. 

7. Then add the almonds into the pan, again no oil required. Toss to make sure they don't burn and after a few minutes, turn them out onto the plate too. 

8. After about 10 minutes lift the plate and fluff the coucous with a fork, add the cumin, parsley and almonds. That's then ready to go. 

9. Take the stuffed butternut out of the oven and serve with the couscous on the side.