Cheesy Stuffed Squash

A recipe from Septembers 2025 SIU Readers lives Matt Bennett

Cooking Time
50

Ingredients

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• g Country Range Grated Cheddar
•   Pinch Country Range Ground Nutmeg
• g Country Range Pesto
•   Small Pumpkin/Squash
• g Butter
•   tsp Pumpkin seeds

• 1

  Step 1

  Pre-heat the oven to 200°C /180°C fan.
• 2

  Step 2

  Cut the lid off the squash and remove all of the seeds.
• 3

  Step 3

  Place the lid back on top and bake in the oven for 40 minutes until the flesh is tender but not falling apart.
• 4

  Step 4

  Remove from the oven and gently scrape the flesh out and place in a bowl with the butter and cheese. Add the vegetable stock and a pinch of nutmeg and season to taste.
• 5

  Step 5

  Add the mix back to the warm squash, garnish with pesto and toasted pumpkin seeds and place the lid on top.
• 6

  Step 6

  Serve with plenty of bread for dipping.

Ingredients

• 100 g Country Range Grated Cheddar
• 1 Pinch Country Range Ground Nutmeg
• 25 g Country Range Pesto
• 1 Small Pumpkin/Squash
• 25 g Butter
• 1 tsp Pumpkin seeds