Jo Pratt's Butternut Squash, Porcini and Butterbean Stuffing Cake

Name: Jo Pratt's Butternut Squash, Porcini and Butterbean Stuffing Cake
Cuisine: British
Ingredients: 1 medium-large butternut squash, peeled, seeds removed and diced; 2 cloves of garlic, peeled; 2 onions, peeled and cut into wedges; 2 tbsp olive oil, plus extra for brushing the tin; 25g (1oz) dried porcini mushrooms; 50g (1 ¾ oz) breadcrumbs; 1 large egg, beaten; 400g tin of butterbeans, drained; 50g (1 ¾ oz) toasted pinenuts; 75g (2 ¾ oz) ready-to-eat apricots, chopped; 1 stick of celery, finely chopped; 2 stalks of rosemary, leaves chopped; A good grating of nutmeg; Sprigs of rosemary and 3 dried apricots, cut in ½, to garnish

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British Main Course

Ingredients

1 medium-large butternut squash, peeled, seeds removed and diced
2 cloves of garlic, peeled
2 onions, peeled and cut into wedges
2 tbsp olive oil, plus extra for brushing the tin
25g (1oz) dried porcini mushrooms
50g (1 ¾ oz) breadcrumbs
1 large egg, beaten
400g tin of butterbeans, drained
50g (1 ¾ oz) toasted pinenuts
75g (2 ¾ oz) ready-to-eat apricots, chopped
1 stick of celery, finely chopped
2 stalks of rosemary, leaves chopped
A good grating of nutmeg
Sprigs of rosemary and 3 dried apricots, cut in ½, to garnish

Accompaniment

Method

1
Preheat the oven to 200C/gas 6. Brush the base and sides of an 18cm (7in) non-stick, loose-bottomed cake tin with olive oil. Place the butternut squash, garlic and onion in a roasting tray, season with salt and pepper and toss in the olive oil.

Roast in the oven for about 45 minutes, turning occasionally, until the squash is tender and becoming golden. While the vegetables are roasting, put the dried mushrooms in a small bowl and cover with boiling water. Leave for about 30 minutes to soak and become plump. Once soaked, drain and roughly chop. Keep to one side.

When the vegetables are cooked, remove from the oven and cool for about 10 minutes before transferring to a food processor. Add the breadcrumbs, egg and butterbeans. Blitz to a rough paste and transfer to a bowl.

Stir in the porcini mushrooms, pinenuts, apricots, celery, rosemary, nutmeg and season with salt and freshly ground black pepper. Spoon into the cake tin and smooth over the top. Decorate with the rosemary and apricots and brush over the top with a little olive oil.

Place on a baking tray, then bake in the oven for about 1 hour to 1 hour 15 minutes, until the cake begins to feel firm. Once cooked, allow it to sit for 15-20 minutes before removing from the tin. Serve cut into wedges.