Serves: 2-4 | Prep: 15 mins | Cooking time: Approx 80 mins in total |
This is one of my favourite winter warming recipes, I always find butternut squash soothing to the soul this recipe makes a delicious supper full of good nutrition and warmth.
(Pumpkin seeds are a rich source of tryptophan, an amino acid, ‘a protein building block’, that your body converts into serotonin)
- 1 large butternut squash
- 6 small tomatoes
- 2 spring onions
- 2 -6 tsp Chef Bernie’s Jerk Paste (adjust to your taste)
- 200 g of cooked mixed rice (brown rice mixed with wild rice)
- 1 large portobello mushroom
- 50 g black beans
- 50 g puy lentils
- Small bunch of coriander
- 2 tsp braggs amino acids or you could use soya sauce
- A little olive oil
Preheat the oven 200°C
- Cut the butternut squash lengthways and scoop out the seeds reserving them to one side
- Place the squash on a baking tray, lightly paint the exposed top with a little olive oil, place in the oven and cook for approximately 40 minutes, or until soft and beginning to colour on the top, take out the oven and put to one side
- Whilst the butternut squash is cooking cook & drain the rice as per instructions on packet. Dice up the tomato, mushroom and slice the spring onions, lightly cook with a splash of olive oil in a saucepan then add the jerk paste and stir in. Stir in the coriander, beans and lentils. Set to one side whilst you scoop out the flesh from the squash and mixed together with the rice and rest of the ingredients in the saucepan, taste for salt and spice/heat, adjust as necessary.
- Refill the butternut squash jackets with the new mixture and place back in the oven for 20 minutes at 180°C
- Place the reserved pumpkin seeds on a baking tray and paint with the brags, pop in the oven for a few minutes until you start to hear the seeds pop, remove from the oven and set aside to cool.
- Take out the squash garnish with more coriander and the pumpkin seeds and enjoy!
- Serve with a green salad if desired