Tesco Food Officialのインスタグラム(tescofood) - 2月24日 20時03分

There’s a reason stuffed butternut squash is the #MeatFree hero of Sunday roasts. With all the care, cleverness and deliciousness of a regular roast, it’s a perfectly flavour-packed, earthy option.

Ingredients
2 small butternut squash (about 500g each), halved lengthways and deseeded
3 tbsp olive oil
1 leek, trimmed and thinly sliced
1 garlic clove, crushed
150g chestnut mushrooms, sliced
1 tbsp white wine vinegar or cider vinegar
15g fresh flat-leaf parsley, chopped
250g pack bulgur wheat, green lentils and barley
2 x 230g packs sweet vine-ripened tomatoes

Method 
1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.
 2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste. 
3. Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.

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kimmiwoo7 @gemma23harvey for next time that you need veggie inspo for guests xx

rachella_paella Made this but replaced the mushrooms with streaky bacon. Delicious :)

kirstyjaneallan @izzytaylor999 @c.c.pim something like dis?

sophiathethird @sarahg1903 this looks banging 👌👌

richard.windsor.545 That's looks delicious 👍

thebreakfastjudge Such a versatile veg! 🍳

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