Stuffed Butternut Squash
Still having quite a few butternut squash in my garage, I am always looking for new things to do with them.
This recipe is from Hugh Fearnley-Whittingstall's 'River Cottage Everyday' cook book and was so good.
Ingredients:
1 large butternut squash.
1 garlic clove, finely chopped
50g unsalted butter
A little rapeseed oil or olive oil
75g walnuts, lightly toasted and coarsely chopped
200g blue cheese - I used Stilton
2 teaspoons chopped thyme
1 tbsp runny honey
Sea salt and black pepper
Method:
First of all, wash and scrub the outside of the squash and cut through the middle lengthways into two and scoop out the seeds and fibres.
Put into a roasting dish, add the chopped garlic and a knob of butter to each cavity, then brush with a little oil and season well.
Place in a preheated oven 190 degrees C/Gas mark 5 and bake for 3/4 to 1 hour, until the flesh feels tender when pierced with a knife.
Scoop the flesh and all the buttery juices out into a bowl, leaving about 1cm thick layer of flesh still attached to the skin so that the squash still holds its shape.
Mash the flesh then keeping back a few walnuts and a little of the cheese, fold in the remaining walnuts and cheese, salt and pepper and thyme. At this point, I added a tablespoon of creme fraiche and as I had some fresh basil, added some of this as well.
Spoon the filling back into the empty squash halves and scatter over the reserved cheese, I added some grated cheddar to the top and walnuts. Finish with a drizzle of honey, just a little, and return to the oven and bake for 15 minutes or until the cheese is bubbling.
Serve with a crisp salad.
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