This features feta cheese and basil, but you can customise the filling with whatever ingredients take your fancy.
Serves 4
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. Fold 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.
© River Cottage
Watch classic River Cottage series for FREE on your PC with Catch-up
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments