Stuffed Squash

posted in: Recipes | 0
If you haven’t noticed, Vancouver is COLD right now! For me, that means it’s time to put down the sushi take out menu and make something warm and comforting… like squash 🙂 Here’s my new favourite creation
1 large buttercup squash cut in half so it looks like 2 big bowls (scoop the seeds and save if you like making roasted pumpkin seeds). You will only use 1 half of the squash now, the other half can be used for the same recipe later in the week because it’s that tasty
1 cup of olives (it’s important to buy fresh olives packed in oil since they taste so much better)
1/4 cup oil from the olives
spices to taste
Stuffed Squash - whole
1) Preheat your oven to 400F. Coat the inside of the squash with the oil from the olives.
2) Fill the squash with olives and any spices you want (my olives came already spiced, so that’s an option too)
3) Bake this in the oven for an hour or more (depends on the size of your buttercup squash – you want it easy to pierce with a fork in the centre, similar texture to a baked yam)
4) Eat it 😉

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