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Butternut Squash: Stuffed Butternut Squash

Source of Recipe

www.idunno4recipes.com


List of Ingredients

1 large butternut squash
1 yam
2 chopped leeks
2 carrots
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
2 tablespoons olive oil
chicken or vegetable broth


Recipe

Preheat oven to 400ºF. Slice the butternut squash down the middle and scoop out the seeds. Carefully remove the rest of the squash leaving about 1/4 inch of the skin intact. Chop up into 1/2 inch cubes. Peel yam and carrots, and chop. Add olive oil to saucepan and, when hot, add leeks. Heat on medium until the leeks start to brown, and then add rest of vegetables. Heat for a further 5 minutes. Add spices, heat for 2 more minutes, stirring often. Add broth till vegetables are just covered, and, once boiling, turn heat to low and cook for 10 minutes. Fill both halves of the squash with vegetable mixture, and wrap tightly in foil. Place in oven and cook for 25 minutes or until the outer skin of the squash is slightly soft.