A delicious preparation of this versatile and tasty ingredient.
- 1 butternut squash
- 100 g mushrooms (very finely diced)
- olive oil
- 100 g mature cheddar (grated)
- 1 stalk celery (chopped)
- 1 red onion (chopped)
- knob of butter
- a sprig of rosemary
- pinch of dried chilli
- pinch of nutmeg
- 1 egg (lightly beaten)
- zest of 1 orange
- handful of cooked chestnuts
- 2 handfuls of bread crumbs
- First, slice the butternut squash in half and scoop out the seeds and discard.
- Using a spoon, hollow out most of the squash.
- Wash and chop the spinach, place in a pot with a pinch of salt and sweat until the spinach is cooked approximately 5 mins, season with a little fresh nutmeg.
- In a pan, with a little olive oil, fry the onion, celery, mushrooms, add the butter, rosemary, chilli, nutmeg, and flesh of the squash.
- Cook slowly for 5 minutes. Remove from the heat and allow to cool, Season.
- Stir in the egg, orange zest, chestnuts, cheddar and mix in enough breadcrumbs so that the stuffing is not too sticky.
- Fill both halves of the squash with the stuffing, stick them back together and wrap the whole squash in a double layer of tin foil.
- With a rolling pin or your fingers, make a one inch indent down your stuffing on each half, divide the cooked spinach between the two halfs and place in the indentation. Bake the squash in the oven for 1 ½ hours.
- To check its ready push a small knife into it and it should come out easy.
- Unwrap and place on a serving plate a bring to the table.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush