Recipe details

Denise says:

  • This vegan main dish becomes a stunning centre piece when carved into slices at the table.
  • Preparation Time: 25 minutes
  • Cooking Time: Approx 2 hours
  • Serves: 3-4


  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 small onion – peeled and finely chopped
  • 2 cloves garlic – peeled and chopped
  • 50g large cous cous (Israeli cous cous)
  • 25g raisins – soak in 50ml boiling water for 5 minutes and then drain
  • 1 teaspoon paprika
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper
  • ~
  • 100g kale
  • 50g chopped pecan nuts 2 tablespoons extra virgin olive oil


  1. Preheat oven to 170C Fan/ 190 C/ Gas mark 5.
  2. Cut the butternut squash in half lengthwise, remove the seeds and scoop out some of the flesh ensuring that you leave a shell 2cm thick.
  3. Cook the cous cous according to the packet instructions and set aside.
  4. Finely chop the flesh from the scooped-out butternut squash and put into a frying pan with 1 tablespoon olive oil. Add the onion and garlic and fry for 2-3 minutes or until soft.
  5. To the frying pan, add the cooked cous cous, drained raisins, paprika, oregano and salt and pepper and mix well.
  6. Season the butternut squash shell and gently spoon the stuffing into the cavities.
  7. Carefully put the two halves of the butternut squash back together to reform the squash and tie with string at intervals.
  8. Transfer to a roasting tin lined with baking parchment paper.
  9. Drizzle with remaining tablespoon olive oil, season again and roast for 1 ½ hours or until the squash is tender but still holding its shape.
  10. Blanch the kale in a large pan of salted boiling water for 1 minute to wilt, drain well and then toss with the extra virgin olive oil and season.
  11. Serve the butternut squash with the kale scattered with pecan nuts.