Roasted Butternut Squash with Bolognese

Hii guys! What a week, it has been great, very productive and the start of December! Everyone opened their advent calendars?! However, now all I want and need to get my energy levels back up for the week is a nutritious, warm and cosy meal! Anyone else with me? Trust me this is an easy and simple dish to make and your body will thank you!

Ingredients: (Serves 4)

2 butternut squashes, halved and cleaned





Cooking spray (olive oil)

400g lean beef mince

2 onions, diced

3 small red peppers, diced

5 mushrooms, diced

2 cans peeled plum tomatoes

1 tablespoon of tomato puree

1 cube vegetable stock

Grated parmesan


  1. Preheat the oven to 200 C.
  2. Half, empty and scar the butternut squash is diagonal. Place on a baking tray and season the top with salt, pepper, paprika, oregano and cooking spray. Put in the oven for 1hr and 5 minutes, until the top looks crisper (darker on the edges).IMG_3280
  3. In the meantime, make the bolognese.
  4. Begin by sweating the onions and peppers in a pan, on medium heat, cook for 5-7 minutes.
  5. Add the beef and the mushrooms and cook for a further 7-9 minutes, until the beef is brown.
  6. Add the cans of plum tomatoes and break apart using your wooden spoon. Stir it around.
  7. Add the tomato puree and stock cube. Add 100 ml hot water and stir.
  8. On a low- medium heat let the Bolognese simmer for 30-40 minutes, stirring every 5 minutes.
  9. Grate the parmesan.
  10. Serve up with the bolognese in or next to the butternut squash and sprinkle with snow.. I mean parmesan.

Bon appetit x

This dish also works with carrots and sweet potatoes if you want to mix it up!


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