It’s the time of year when butternut squashes are popping up all over the place! I may also try this recipe with some form of meat stuffing. If I do and it works out ok, I’ll let you know.
You can use pretty much any vegetables you want to for the stuffing. I also used goat’s cheese as I still eat a bit of dairy, but you obviously don’t have to. Another option is to throw in a few slivered almonds or some pine nuts.
What you need:
1 butternut squash
1 tomato, or 5-6 cherry tomatoes
a few small mushrooms, or 1 large mushroom
1 pepper (whichever colour you like)
handful of basil
2 cloves of garlic
freshly ground black pepper
goat’s cheese (optional)
How to make it:
Preheat your oven to 180C.
Wash the butternut squash and cut in half lengthways (Mine was a bit wonky. When we ate bread Matthew would never let me slice it because I just made a mess!).
Scoop out the seeds and stringy bits.
Make criss-cross cuts in the flesh, then brush with olive oil.
Place in the oven for 45-60 minutes, or until the squash is cooked.
While this is cooking, chop the rest of your vegetables and put in a large bowl. I chopped mine quite small.
Crush the garlic and add this to the vegetables.
Finely chop the basil and also add this to the mixture.
If you are using goat’s cheese crumble this into the mixture, otherwise add a drizzle of olive oil.
Sprinkle in some black pepper.
Mix it all together.
When the squash is cooked, carefully scoop out the flesh leaving the outer shell intact (easier than it sounds! And try not to burn yourself when you do it, I did because I’m a muppet).
Very roughly mash the scooped flesh and add this to the veg, then mix it together.
Divide the mixture evenly and scoop back into the squash halves.
Place back in the oven for about 20 minutes, until the cheese is lightly browned, or if not using just until the veg is cooked.
Serve up with whatever you like and enjoy!