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  • Writer's pictureJo O'Neill

Fy-Anna's Stuffed Butternut Squash Rings

Stuffed squash rings with seasonal greens (vegetarian)

Serves 4


A whole butternut squash

500g chestnut mushrooms

A large white onion

Two cloves of garlic

Olive oil

1 Vegetable stock cube

Black pepper

Dried mixed herbs

Green beans, asparagus or any other seasonal green veg of your choice


Takes about 45 minutes.

Thickly slice the squash into 8 rounds about 5cm.

Cut a circle in the middle of each round, leaving about an inch of squash from the middle to the edge.

Place the squash rings on a baking tray, drizzle olive oil over and bake in a preheated oven at 190˚C or 170˚C fan for ten-fifteen minutes, until tender.

While they cook, chop the onion and slice the mushrooms thinly. Place in a frying pan with a splash of oil and crushed garlic. Fry on a medium to high heat, crumble over the stock cube and add herbs and black pepper to taste. Cook for about 8-10 mins until soft and well coloured.

Take the tray from the oven and spoon mushroom mix into the centre of each ring. Pat down to squash in as much as you can.

Back into the oven for another half hour or until the squash feels squishy when you poke it.

Cook the greens according to packet instructions and serve two rings per person with hot greens.

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