Butternut squash stuffed with leeks, apples ,sage , walnuts and stilton
If you have got over the trauma of stuffing a turkey and are suspicious of stuffed cabbage leaves thats resemble brains ( Sorry – flickr user Michl 007 .) Maybe you fancy stuffing a squash . I love butternut squash and would happily have it with everything , I especially like stuffing a whole one , slices it are then very good for packed lunches .
However the squash from the vegebox this week was so massive , I just used the bottom and stuffed it but the principle is the same .
How to roast and stuff a butternut squash
- Heat the oven to 200degC
- Half the squash lengthways , or if its very large like this one just use the bottom or even the top
- Wrap the squash in foil or for even quicker cooking and steamed flesh put the squash in a dutch oven/Le Cruset bake for 45 minutes for a 1.5kg squash
- Remove the squash from the oven and scrap out the soft squash flesh , mix the flesh with your chosen stuffing ingredients which should be roughly chopped , but with chunks no larger than 1cm cubed. if you are using a cheese a small sprinkling should be saved for the top.
- Place the squash halves back in the oven for approx 20 minutes ,
Some of my favourite recipes
Leeks ,Garlic , Walnuts, Fennel leaves , Goats cheese
Wild mushrooms of the last month ( blewitts funnel caps clouded agaric hedghog) ,walnuts rosemary, red onion … sprinkled with stilton previously blogged as a Kick Ass Autumn Meal
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