I made this for tea tonight, it was flaming gorgeous. Steve was sulking thinking 'er butternut squash' and he thoroughly enjoyed it. It was really tasty and extremely filling. I served it with some crusty bread. Scrumptious!
Serves 6
3 x butternut squash, halved lengthways, seeds and fibres discarded
2tbsp olive oil
150ml water
salt and pepper to season
200g smoked bacon lardons
2 leeks, sliced
250g chestnut mushrooms, quartered
100g baby spinach
100ml double cream
75g Parmesan cheese, freshly grated
fresh parsley, chopped, to garnish
Preheat the oven to 200, gas mark 6. Put the squash cut side up in a large roasting tin and drizzle over the oil.
Pour the water around them, season, and roast in the oven for 45 mins or until the flesh is soft. Set aside and allow to cool slightly.
Meanwhile, dry fry the lardons over a medium heat, stirring until the fat comes out. Add the leeks and cook slowly for 10 mins or until soft. Add the mushrooms and spinach and stir over a high heat for 10 mins or until the spinach has wilted and the mushrooms are nearly cooked.
Remove from the heat and stir in the cream, some salt and pepper, and 1/2 the cheese. Scoop out some of the cooked squash, leaving a 2cm border inside each squash case, and stir into the spinach mixture. Spoon some mixture into the squash cases and sprinkle over the remaining cheese.
Bake for 20-25 mins or until golden on top and heated through. Garnish with a sprinkle of parsley and serve.
Serves 6
3 x butternut squash, halved lengthways, seeds and fibres discarded
2tbsp olive oil
150ml water
salt and pepper to season
200g smoked bacon lardons
2 leeks, sliced
250g chestnut mushrooms, quartered
100g baby spinach
100ml double cream
75g Parmesan cheese, freshly grated
fresh parsley, chopped, to garnish
Preheat the oven to 200, gas mark 6. Put the squash cut side up in a large roasting tin and drizzle over the oil.
Meanwhile, dry fry the lardons over a medium heat, stirring until the fat comes out. Add the leeks and cook slowly for 10 mins or until soft. Add the mushrooms and spinach and stir over a high heat for 10 mins or until the spinach has wilted and the mushrooms are nearly cooked.
Remove from the heat and stir in the cream, some salt and pepper, and 1/2 the cheese. Scoop out some of the cooked squash, leaving a 2cm border inside each squash case, and stir into the spinach mixture. Spoon some mixture into the squash cases and sprinkle over the remaining cheese.
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