Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 4
Time: 1 hr
- 1 butternut squash, halved and cored
- 100g sausages, taken out of their skins
- 2 slices smoked bacon, finely chopped
- 25 grams of butter
- 100g white pudding, crumbled
- 1 onion, finely diced
- 3 cloves of garlic, minced
- 1 cm piece ginger, grated
- 5 sage leaves, finely chopped
- 50 grams of bread crumbs
- Zest of 1 lemon
- 150g parmesan, grated
- Handful of chopped flat leaf parsley
To serve
- Green salad
Method
- Preheat the oven to 200°C
- Prepare the squash - cut it in half lengthways with a large, sharp knife and using a spoon, scoop the seeds out and discard. Lightly score the flat sides of the squash.
- Drizzle a little oil over the squash, add a sprinkle of salt and pepper and roast flat side down for 40 mins until tender,
- As the squash is roasting; sauté the sausage meat, bacon and white pudding in a little oil, breaking up the sausage meat with a wooden spoon, until browned. Remove from the pan and set aside.
- Add the butter, onion, garlic and ginger and cook for 5-10 mins on a medium heat then add the sage and breadcrumbs and add the meat back into the pan. Stir through the lemon zest and remove from the heat.
- When the squash halves have cooked and are tender enough, use a fork to roughly shred the squash, keeping the skin intact. Spoon the stuffing on top of the squash and grate the parmesan on top.
- Place the stuffed squash back into the oven and cook for another 5-10 minutes until the parmesan has browned.
- Sprinkle chopped parsley over the top and serve with a green salad.
