Stuffed Butternut Squash

Butternut-roast2
Serves 2
Prep Time 10 mins
Cooking Time 1 hour
Ingredients

  • 2 Butternut squash, medium size
  • 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
  • 5 Medium mushrooms, sliced
  • 1 Medium onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 75g/2 ½ oz Pancetta, chopped
  • 150g/5oz Arborio rice
  • 200ml/6fl oz Dry white wine
  • 600ml/1 pint Chicken stock
  • 100g/3oz Parmesan cheese, grated

Method for Butternut Squash

  • Cut the squash in half and scoop out the pocket of seeds
  • Place on a baking tray, flesh side up and brush with butter (See cook’s tips)
  • Roast in a preheated oven 180°C/350°F/Gas mark4 for about an hour until soft
  • While the butternut squash is roasting, make the filling

Method for filling

  • Soak the dried mushrooms in a bowl of warm water for 30 minutes
  • Drain and set aside
  • Fry the pancetta in its own fat for a few minutes until browned
  • Add the chopped onion and garlic and cook for 3-4 minutes
  • Add the fresh mushrooms and cook for 2-3 minutes
  • Add 56g/2oz Butter
  • Stir, and season with salt and freshly ground black pepper
  • Add the rice and cook for a few minutes to allow the butter to coat the rice
  • Pour in the wine and stir
  • Simmer until rice has absorbed the wine
  • Pour in a ladleful of chicken stock, cook until absorbed
  • Continue adding the stock this way, stirring frequently until the last ladleful has been completely absorbed by the rice, this will take between 20-30 minutes
  • When the rice is plump and creamy, stir in the rehydrated mushrooms to heat through
  • Season with salt and freshly ground pepper
  • Pack the risotto mixture into the hollowed out part of the squash
  • Grate the parmesan cheese over the top
  • Grill for a few minutes until cheese is golden
  • Serve

Cook's tips

  • I used a low fat butter

Equipment

  • Large baking tray
  • Large non stick wok

Shopping List

  • 2 Butternut squash
  • 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
  • 5 Medium mushrooms
  • 1 Medium onion, finely chopped
  • 1 Clove garlic
  • 75g/2 ½ oz Pancetta
  • 150g/5oz Arborio rice
  • 200ml/6fl oz Dry white wine
  • 600ml/1 pint Chicken stock
  • 100g/3oz Parmesan cheese
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{ 3 comments… read them below or add one }

Kim July 25, 2009 at 3:34 pm

Ohhh i am starved and love squash , almost any way.. this looks so good!

Lesley July 26, 2009 at 5:28 am

Kim,
Thanks, we really loved this, I’ll send some over next time :0)

Monika from Oz February 18, 2010 at 2:29 am

Hi Barry & Lesley
How are you both, meant to email you a while back to say I was going to try some of these delicious recipes – especially the B & B pud, also will have a go at these delicious looking squash pumpkin – I shall let you know how I go, I will tell Pat & Tony that I emailed you again.

Dont forget it’s Pat’s 60th on 17th April, giving you plenty of warning…..

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