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Stuffed, Baked Butternut Squash A delight, this Baked Butternut Squash is packed with flavour. You will need
SERVES 4 PEOPLE
PREP 20 MINS
COOK 60 MINS
• 2 Butternut Squash • 1 Onion • 1 Courgette • 2 Cloves Garlic • 70g Sundried Tomatoes • 100g Feta Cheese, crumbled 1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. 2. Cut the butternut squash in half lengthways. 3. Scoop out the seeds and score the flesh with a sharp knife – make sure you don’t cut through the skin. 4. Place the halves, cut side down, on a baking sheet and cook for 45 minutes. 5. Meanwhile, peel and dice the onion. Sauté in the olive oil until soft but not browned. 6. Peel and mince the garlic and add to the onion and cook
• 220g sachet Wholegrain and Quinoa • 1 heaped tsp Paprika • 40g Parmigiano Cheese, grated • 30ml Olive Oil • Sea Salt and Black Pepper 8. Grate the courgette and add to the mix along with the wholegrain and quinoa. 9. Chop the sundried tomatoes finely and add this and the crumbled feta cheese. 10. Season with some salt and pepper and the paprika. 11. Remove the squash from the oven and carefully scoop out the flesh, keeping a thin wall of squash in the shell. Chop the flesh and add to the mix in the bowl. 12. Stuff the shells with the mixture, sprinkle over the Parmigiano and bake for a further 15 minutes.
for a couple of minutes. 7. Put this mixture into a mixing bowl.
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Squash, Bacon and Parmigiano Reggiano Galette An open pie with chunks of butternut squash, smoked bacon, red onion and garlic, sprinkled with Parmigiano Reggiano cheese. You will need
SERVES 4 PEOPLE
PREP 25 MINS
COOK 60 MINS
• 1 Butternut Squash • 1 Red Onion • 3 cloves Garlic • 200g pack Smoked Bacon Lardons • 20g Parmigiano Reggiano Cheese • 50ml Milk
• 200g Plain Flour • 2 tsp Paprika • Fresh Thyme, finely chopped • 40ml Soy Sauce • 30ml Olive Oil • Sea Salt and Black Pepper
Pre-heat the oven to 200°C/Gas Mark 6. Use flour, 1 teaspoon of paprika, some seasoning and milk to prepare a smooth dough, then chill. Peel and chop the onion and garlic, then sauté with the lardons in oil for 5 minutes. Peel the squash, scoop out the seeds and chop into small chunks before adding to the pan and cooking gently for 20 minutes. Add soy sauce, thyme, 1 teaspoon of paprika and some more seasoning, then allow to cool. Roll out the pastry into a 30cm circle and put the butternut squash mixture in the centre, spreading to within 5cm of the edge. Grate the Parmigiano Reggiano over, then fold the pastry edge over the filling and brush with milk. Bake in the oven for 40 minutes until golden.
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