Stuffed roasted squash with pesto

"Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushroom, chestnuts and spinach is really easy to do"
Prep time:
30 min
Cook time:
1 hr 45 min
Servings:
6 people

Health Score

High
Medium
Low
9.4 / 10
High score

Glycemic Index

Index
51
Low
Load
33
High

Nutrition per serving:

Calories433.41 kcal22%
Fat17.85 g26%
Carbs64.32 g25%
Sugars19.98 g22%
Protein9.87 g20%
Sodium811.29 mg41%
Fiber14.67 g52%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
51
Low
Glycemic Load
33
High

Ingredients

1 large butternut squash, about 1.5kg
100g flat-leaf parsley, 2 tbsp finely chopped, the remainder roughly chopped
2 x 285g jars charred roasted peppers in oil, drained well and all oil reserved
1 onion, chopped
200g button mushrooms, sliced
180g ready-cooked (vacuum-packed) whole chestnuts
2 garlic cloves, chopped
½ tsp paprika
8 thyme sprigs
200g spinach leaves
¼ tsp freshly-grated nutmeg
3 garlic bulbs, halved through their middles
1 red chilli, seeded and roughly chopped
100g pecans, lightly toasted

Directions

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