Stuffed Butternut Squash
Ingredients
2 butternut squash, sliced in half lengthways, seeds removed
2 tbsp olive oil
0.5 tbsp salt
0.5 tbsp pepper
1 tbsp unsalted butter
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
200 g chestnut mushrooms, roughly chopped
4 tbsp white wine
75 ml double cream
75 g mature vegetarian cheddar cheese, grated
40 g vegetarian mozzarella cheese, grated
50 g walnuts, roughly chopped
3 tbsp fresh parsley, chopped
3 tbsp fresh thyme leaves
3 tbsp dried cranberries
Instructions
Step 1
Preheat the oven to CircoRoast 170C.
Step 2
Score the inside of the butternut squash and place on a baking tray, cut side up.
Step 3
Drizzle on 1 tbsp of the oil and sprinkle on half the salt and pepper. Place in the oven for 45-55 minutes until the squash is tender.
Step 4
When the butternut squash is about 15 minutes from being ready, heat the remaining oil in a frying pan along with the butter, over a medium heat. When the butter has melted, add the onion and garlic and cook for 5 minutes, stirring often, until softened.
Step 5
Add the mushrooms and cook for a further 5 minutes until the mushrooms are softened.
Step 6
Turn up the heat and add the white wine. Allow to bubble for a minute, then pour in the cream.
Step 7
Add the remaining salt and pepper, then add the cheddar, mozzarella, walnuts, half the parsley and half the thyme. Stir until the cheese melts, then turn off the heat.
Step 8
When the squash is ready, remove from the oven and carefully scoop out the flesh, leaving a 2cm border. Chop the squash into 1 ½ cm pieces and stir into the mushroom sauce.
Step 9
Spoon the mushroom mixture into the butternut squash halves and place back in the oven for 5 -10 minutes on CircoRoast 170C.
Step 10
Remove from the oven and sprinkle on the dried cranberries and remaining fresh herbs. Serve immediately.
