Tahini, Pomegranate & Kale stuffed Squash

This Middle Eastern delight is a recipe which really celebrates the beautiful squash, combining it with some superfoods to make a healthy, wholesome dish. The rich, nuttiness of the tahini paste marries well with our Filippo Berio Extra Virgin Olive Oil and fresh lemon juice.

Categories: Sides & Salads, Starters, Vegan, Vegetarian

Serves: 6 Preparation time: 10 Cooking time: 60



  • 4x Butternut Squash
  • Chilli Flakes (optional)
  • 200g Kale
  • 100g Pomegranate seeds
  • 50g Pumpkin seeds
  • 1 Lemon
  • 4 large tsp Tahini


  1. Preheat oven to 180°C/356°F.
  2. Slice 4 butternut squash length ways. De-seed, and place onto a baking tray. Drizzle it with some Extra Virgin Olive Oil. Add salt, pepper and chilli flakes (optional), and place in oven for 45-50 minutes or until soft.
  3. Once the butternut squash are soft, remove from oven. Scoop out the flesh and place in a bowl. Leave the skins in tact.
  4. Into the bowl, add 200g of cooked kale, the pomegranate seeds and the pumpkin seeds.
  5. Now for the tahini dressing. Add 4 heaped teaspoons of tahini into a small bowl. Pour in a small cup of warm water to loosen it, and mix until smooth. Add a teaspoon of Extra Virgin Olive Oil and mix.
  6. Pour the tahini dressing in with the kale mixture. Add a good sprinkle of salt and pepper, and the juice of a lemon. Mix everything together.
  7. Re-stuff your butternut squash skins with the mixture. Top with any leftover pomegranate and pumpkin seeds, and squeeze of lemon juice, and a drizzle of Extra Virgin Olive Oil. Enjoy!

Cooks tips

A sprinkling of fresh, chopped parsley would serve as a great garnish for this dish!