Stuffed Butternut Squash Recipe | Tesco Real Food

Ingredients

• 2 small butternut squash (about 500g each), halved lengthways and deseeded
• 3 tbsp olive oil
• 1 leek, trimmed and thinly sliced
• 1 garlic clove, crushed
• 150g chestnut mushrooms, sliced
• 1 tbsp white wine vinegar or cider vinegar
• 15g fresh flat-leaf parsley, chopped
• 250g pack bulgur wheat, green lentils and barley
• 2 x 230g packs sweet vine-ripened tomatoes