Stuffed Red Onion Squash
By Green Pastures’ Chef, Dan A
Stuffed Red Onion Squash
Roasted Red Onion Squash, stuffed with a Warm Cannellini Bean, Spinach and Sun-Dried Tomato Salad, topped with Pangritata.
Ingredients
Squash
- 1 red onion squash
- 1 tablespoon olive oil
- Salt/Pepper
Warm Salad
- 100g fresh baby spinach
- 1 tin cannellini beans (drained and washed)
- 1 diced red onion
- 2 cloves garlic
- 50g sundried tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and Pepper, to taste
Pangritata
- 100g breadcrumbs
- 2 tablespoons olive oil
- 1 Clove garlic
- Sprig of Rosemary
- Salt and pepper to taste
Method
- Preheat oven to 180 degrees Using a sharp knife cut the squash in half from the top to bottom Scoop out the seeds and place in a baking dish. Rub with olive oil, sprinkle with salt and pepper, and roast until tender, 35 to 45 minutes. Remove from oven and let cool slightly.
- While the squash is roasting, Finley dice the red onion and garlic and fry on a low heat in a little olive oil until soft. Add the washed spinach and cannellini beans until the spinach is wilted and the beans are warmed through to finish add the sundried tomatoes , lemon juice and salt and pepper.
- For the Pangritata blitz/crumble 100g of bread into breadcrumbs and grate the clove of garlic, add some olive oil to a medium heat pan and follow with the garlic and Rosemary after a few seconds add your breadcrumbs and cook slowly until crisp and golden brown once done remove from the pan.
- To plate stuff the warm spinach salad mix into the halved roasted squash and garnish with the pangritata and a drizzle of olive oil
Print Recipe