John and Lisa's Weekend Kitchen

Summer stuff squash with tomatoes and bread

This filling vegetarian supper is easy to make and wonderfully fragrant thanks to the plentiful addition of coriander, coconut milk and chilli.

Serves 2-3


1 large butternut squash 

Olive oil

1 bunch spring onions, chopped

1 clove garlic, grated

300g cherry tomatoes, halved

1 tsp chilli flakes

2 slices crusty bread, cubed

4 tbsp drinking coconut milk

Coriander, chopped

Coconut yogurt

1 lime


  • Preheat the oven to 180c.

  • Cut squash in half lengthways, score a criss cross pattern in the flesh, brush both sides with olive oil and season.

  • Roast for 35 - 40 minutes (depending on the size), flat side down.

  • Once cooked, scoop out most of the flesh and roughly cut into cubes.

  • Fry the spring onions, garlic and chilli flakes with a little oil until soft. Add a splash of water and some seasoning.

  • Add the tomatoes, cubes of bread, squash and coconut milk and cook on a medium heat.

  • Add the coriander and spoon back into the squash shell.

  • Sprinkle with more coriander, a little coconut yoghurt and a squeeze of lime. 

John and Lisa's Weekend Kitchen