Stuffed Butternut Squash

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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