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Butternut Squish

January 27, 2013

I love a good butternut squash, so here’s a recipes for these golden skinned beauties that I think is delicious. The trouble is, it’s a little … unsightly. If you’re having a dinner party, you want the food to look as pretty as it tastes, and this is just  a bit … squishy. But for an everyday winter warmer, it cannot be beat. This recipe serves 2 hungry vegetarians, but you could easily halve it and serve it as a hearty accompaniment instead of as the main attraction.

Seems like someone’s about to get stuffed …

Ingredients

2 butternut squashes

350g mushrooms, finely chopped

1 large red onion

200g hard blue cheese

3 cloves garlic, diced

Thyme

Olive oil

Knob of butter

Salt & pepper

(Gluten Free) breadcrumbs

Method

  1. Cut the squashes in half. Careful – they can be tough and the knife can slip, making the halves uneven, which is a pain.
  2. Remove the seeds, and brush halves with olive oil
  3. Place in the oven at 180˚C (or 200˚C if you’re oven isn’t too overenthusiastic) and roast until soft. How long it takes depends on how large the squash is.
  4. While the squash is roasting, melt the butter in a frying pan and add onion. Fry until soft, then add the garlic, chopped mushrooms, and thyme. Cook and mix together, seasoning as you go.
  5. When the squash is roasted, take from the oven and spoon out tablespoons of the insides, leaving only enough to keep the squash’s shape. Mix the soft flesh with the mushrooms etc, and crumble in the blue cheese.
  6. Spoon the stuffing mix back into the squash skin, and sprinkle over the breadcrumbs. Return to the oven and bake until the breadcrumbs are golden.
  7. Serve with the accompaniment of your choice (wine is good), and be joyous.
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2 Comments leave one →
  1. Patty Hilton-Johnson permalink
    January 27, 2013 11:00 pm

    Re cutting the squash–I trick I learned was to prick the squash w/ a knife and put in microwave for 15-30 seconds. Makes cutting in half much easier!

  2. Anonymous permalink*
    January 27, 2013 11:06 pm

    Oo … that’s a good tip! I shall try it next time. Thanks!

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