Members are invited to contribute spiritual wisdom, teachings, channeled messages, uplifting content, healing sessions, and attunements to this network to bridge Heaven and Earth and unite Humanity as One.
Stuffed butternut squash
This is one of my favourite autumn main courses, another great vegetable idea that I’ve borrowed from my friend, Sarah Raven. It’s easy to adapt and alter the stuffing for the squash, according what you have and what you fancy. You can even alter the squa…
Posted By River Cottage
This is one of my favourite autumn main courses, another great vegetable idea that I’ve borrowed from my friend, Sarah Raven. It’s easy to adapt and alter the stuffing for the squash, according to what you have and what you fancy. You can even alter the squash too, for that matter – I’ve made it very successfully with acorn and small Crown Prince squashes.
Serves 4:
1 large butternut squash (about 1.5kg) or 2 small ones
1 garlic clove, finely chopped
About 50g unsalted butter
A little rapeseed or olive oil
75g walnuts, lightly toasted and very coarsely chopped
200g blue cheese, such as Dorset Blue Vinny or Harbourne Blue,crumbled into small lumps (or use a crumbly goat’s cheese)
2 teaspoons chopped thyme
1 scant tablespoon runny honey
Sea salt and freshly ground black pepper
Directions:
Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
Put in a roasting dish, add the chopped garlic and a nut of butter to each cavity, then brush with a little oil and season well. Place in an oven preheated to 190°C/gas Mark 5 and bake for ¾–1 hour, until the flesh feels very tender when pierced with the tip of a knife.
Scoop the soft flesh and all the buttery, garlicky juices out into a bowl, leaving a 1cm- thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
Keep back a few pieces of walnut and a little of the cheese, then fold the remaining
walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper.
Spoon the filling back into the empty squash halves and scatter on the reserved cheese and walnuts.
Finish with the merest trickle of honey, then return the squash to the oven and bake for 15 minutes, or until the cheese is bubbling. serve with a crisp green salad.
Variations:
Crispy bacon-stuffed squash:
Chop 4 rashers of smoked streaky bacon and fry for a minute or two until crisp and golden.
Stir these into the soft squash flesh, along with about 50g of finely grated gruyère cheese, a tablespoon of chopped chives and plenty of black pepper.
Top with a little more grated gruyère before returning to the oven.
Crème fraîche and herb-stuffed squash:
Add 1 teaspoon each of finely chopped basil, thyme and oregano to the mashed squash.
Stir in 3–4 tablespoons of crème fraîche and season very well before returning to the oven.
• All the recipes from the new 'Every Day' TV series are available in Hugh's latest book, 'Every Day'. Order your signed copy of 'Every Day' and save £7.50 in the brand-new River Cottage online shop.
• The new show 'Every Day' is on Thursdays at 8pm on Channel 4pm. In 'River Cottage Every Day', Hugh takes his passion for cooking into other people's houses, as he helps mums, dads and kids to bring real, simple and tasty food to the table. It’s his belief that good food should be at the heart of every kitchen, and the kitchen should be at the heart of every home.
