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Vegetarian Stuffed Butternut Squash with Woodland Mushrooms and Couscous

This delicious stuffed butternut squash recipe with woodland mushrooms & couscous is perfect for cold nights, it's a typical winter warmer that will keep you cosy and warm. Roast the butternut squash in the oven as soon as you get home from work and your dinner will be ready within two hours.


Serves: 2

1 large red onion (chopped finely)

2 gloves garlic (chopped finely)

125g cous cous

1 pack of 150g mixed woodland mushrooms

175ml water

1 small butternut squash (halved & deseeded)

4 sprays of fry light

2 spring onions (finely chopped)

Salt & Pepper


2 tbsp Sweet chilli sauce

If your looking for more delicious vegetarian woodland mushroom dishes click here.


  1. Rub the skin of the squash with olive oil, season with salt and pepper. Then wrap it in foil, place in on baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.

  2. Meanwhile spray the fry light into a large sized pan on a high heat, once hot add the red onion & garlic add a tsp of water allow to simmer for 1-2 minutes

  3. Destalk the mushrooms and add to the pan, season with salt & pepper.

  4. Meanwhile in a separate saucepan add 350ml of boiling water along with 250g of couscous. Add to a low heat for 1-2 minutes stirring occasionally.

  5. Then mix the couscous into the mushrooms and stir in the sweet chilli sauce and spring onions. Set aside until the butternut squash is cooked.

  6. Once cooked, stuff the butternut squash with the couscous. Grate parmesan on top and place into the oven under a hot grill for 5 minutes to crisp off.

  7. Serve with on it's on or with a side salad.

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