Stuffed butternut squash

Butternut Squash

Butternut Squash

Butternut squash has to be one of my favourite vegetables and I like to cook with it as much as possible while it’s in season. There have been some particularly fine specimens at the market recently! This is a warming and satisfying recipe – winter comfort food at its best…

Preparation time: 30 mins

Cooking time: 1 hour 15 mins

Serves: 4

Ingredients:

  • 2 butternut squash
  • A few thick slices of butter
  • Salt and freshly ground black pepper
  • 3 large onions
  • Fresh root ginger
  • 2-3 pinches ground cinnamon
  • 2-3 pinches cumin
  • A pinch paprika
  • A handful of sultanas

Method:

  1. Preheat the oven to 200oC
  2. Cut the squash in half and spoon out the seeds. Score the flesh of the squash in a zigzag pattern, so the heat can get right inside.
  3. Place the squash halves, with the scored sides facing up, into an ovenproof dish. Then dot with butter and season well with salt and freshly ground black pepper.
  4. Roast in the oven for one hour.
  5. While the squash is in the oven, make the stuffing. To do this, heat the butter in a large shallow pan, add the onions, cover and cook gently until softened.
  6. Peel the ginger and cut into matchsticks. Then add the ginger, cinnamon, cumin, paprika and sultanas and cook until the onions start to caramelise.
  7. Place the stuffing mixture on top of each roasted squash half, then return to the oven for 10-15 minutes to allow the flavours to infuse.
  8. Serve immediately with some of the juices from the pan spooned over the squash.

Bon appetit….

Photo: sea turtle via flickr

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4 thoughts on “Stuffed butternut squash

  1. Hello Liz! I must say I wasn’t a fan of butternut squash but got converted after realising how amazing it is after roasting. It’s so wonderfully versatile, but not easy to get hold of in Singapore so I use pumpkin instead. Like Anne above said, it’s really great in curries!

    Anyway I’ve got a hearty squash recipe to share 🙂 I’m afraid I don’t remember any quantities (haha as you can guess I don’t stick very closely to recipes) so you’ll have to try it for yourself and see what works 😉

    Butternut Squash, Mushroom and Spinach Risotto
    1. Peel and remove the seeds of the squash, and cut into chunks. Drizzle with some oil, sprinkle a bit of salt over and stick it in the oven to roast until brown.
    2. In the meantime, in a saucepan, saute sliced mushrooms (any kind will do!), then remove.
    3. Using the same pan, saute chopped onion until soft and translucent, then add the garlic until cooked. Add the arborio rice, splash in some white wine and then cook the risotto according to instructions.
    4. When you add the last bit of stock to the risotto, add the roasted squash chunks and mushrooms and give everything a good stir. Give it a taste and see if any seasoning is needed.
    5. Turn the heat down to low, add the spinach leaves and cover the pot til the leaves wilt. (You can leave out the spinach if it’s not in season, it works just as well.) Give everything one last stir and you’re good to go!

    Let me know if that works for you 😀

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