Instructions

Preheat oven to 350º

• Split butternut squash in two and hollow out a channel in the center big enough to house your appropriately-sized zucchini. Use an ice cream scoop, melon baller, or spoon.
• If your squash is not cooperating, pop it in the microwave or oven for a few minutes to soften up.
• Reserve the extra squash flesh (minus any seeds) for the stuffing.
• Next, trim the zucchini ends to fit inside the squash, halve the zucchini, and remove enough of the flesh to make room for the carrot, reserving the extra zucchini for the stuffing.
• Lastly, we’ll trim and carve the carrot to fit inside the zucchini, saving all the extra for the stuffing.

Don’t worry if everything doesn’t fit together perfectly, as we’ll be filling the extra space with our stuffing.

• To prepare the stuffing, roughly dice a stalk of celery and add it and the leftover veggie bits and bobs to the bowl of your food processor.
• Add 1/2 cup oatmeal, the spices, and 2 eggs, and blitz until a smooth paste.
• Place your squash halves on a baking tray and fill with stuffing, leaving enough space to layer in the zucchini.
• Add a little more stuffing and the carrot, adjusting stuffing as necessary for a smooth fit.
• Put the two halves together, and truss with butcher twine if you like to keep the whole thing together until cooked.

Baking time will vary according to the thickness of the squash.

• Bake for 60-90 minutes, or until a thermometer stuck in the middle reads 165 to ensure the egg is cooked through.
• Allow to cool before serving.
• Slice, serve, and enjoy! Add a dollop of plain yogurt on top to be fancy.

You can remove the skin before serving if your dog doesn’t care for it.