Stuffed butternut squash Recipe | 4Food

Hugh Fearnley-Whittingstall recipes Stuffed butternut squash recipe

Email this page

Date Published:: 04/09/2007

This features feta cheese and basil, but you can customise the filling with whatever ingredients take your fancy.

Serves 4

Ingredients

1 large butternut squash (about 1.5kg) or 2 small ones (about 750g each)
50g butter
1 medium garlic clove, finely chopped
a little olive oil
salt and freshly ground black pepper
200g feta cheese, crumbled into small lumps
1 tbsp shredded basil leaves

Method: How to make stuffed butternet squash

1. Preheat the oven to 190°c/Gas Mark 5.

2. 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 an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.

3. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.

4. Then carefully scoop out the soft flesh, and the buttery, garlicky juices, 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.

5. xFold the feta and basil into the soft squash, along with some more salt and pepper. Spoon the filling back into the two empty squash halves, return the squashes to the oven and bake for a further 15 minutes before serving.

More River Cottage Hugh Fearnley-Whittingstall

More Vegetable Recipes

River Cottage recipes