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Stuffed Butternut Squash

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

22.7g

Energy (kJ)

2554kJ

Energy (kcal)

610kcal

Carbohydrate incl. fibre (g)

79.6g

Carbohydrate excl. fibre (g)

65.6g

Sugar (g)

10.2g

Fibre (g)

14.0g

Fat (g)

27.2g

Saturated fat (g)

4.2g

Unsaturated fat (g)

21.1g

Monounsaturated fat (g)

12.2g

Polyunsaturated fat (g)

8.7g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1327mg

Salt (g)

3.32g

Vitamin A (IU)

33681IU

Vitamin C (mg)

72.3mg

Calcium (mg)

206mg

Iron (mg)

8.31mg

Potassium (mg)

1747mg

Total

91.0g

10218kJ

2442kcal

318.2g

262.4g

40.6g

55.8g

108.7g

16.8g

84.5g

48.8g

34.7g

0.0g

0mg

5307mg

13.28g

134725IU

289.3mg

826mg

33.22mg

6987mg

  • 1 Knorr Vegetable Stock Pot
  • 1 large butternut squash, halved lengthways and deseeded
  • 200 g red lentils, rinsed and drained
  • 100 g walnuts, roasted and roughly chopped
  • 100 g cashews, roasted and roughly chopped
  • 1 red onion, diced
  • 1 clove of garlic, crushed
  • 6 sprigs of parsley, leaves picked and chopped
  • 4 sprigs of thyme, leaves picked and chopped
  • 6 basil leaves, sliced
  • 250 mL water
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • Butchers twine for tying the squash