🍲

Stuffed Butternut Squash

Name: Stuffed Butternut Squash
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 1 Butternut squash; 1 Garlic clove; 3 Tbsp Olive oil; 1 pinch Chilli flakes; 1 Tsp Thyme; 1 red pepper; 2 Small red onions; 200g Cherry tomatoes; 50g Pine nuts; 100g Goats / blue cheese; 1 Tbsp Bread crumbs; 1 Tbsp Parsley; 1 Tbsp Parmesan

Over a year ago 2,611 views

Cook: 60 mins

British Main Course

Ingredients

1 Butternut squash
1 Garlic clove
3 Tbsp Olive oil
1 pinch Chilli flakes
1 Tsp Thyme
1 red pepper
2 Small red onions
200g Cherry tomatoes
50g Pine nuts
100g Goats / blue cheese
1 Tbsp Bread crumbs
1 Tbsp Parsley
1 Tbsp Parmesan

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1

1. Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
2. To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.