Ingredients & Method:
1 large butternut squash - halved and de-seeded
knob of butter and little olive oil
Place these in an ovenproof dish, skin side down, for approx. and hour - 190/200 deg.C
1 onion - peeled and chopped
Large Stick of celery - peeled (if necessary) and chopped
1 courgette - peeled (if wanted) and chopped
Knob of butter and little olive or sunflower oil to saute veggies.
Pinch of ground cinnamon
Pinch of ground ginger (or peeled and grated fresh knobble)
Pinch of Paprika (to taste)
Pinch of Cumin
Salt and Pepper
Saute above ingredients till almost softened then add:
Handful of sultanas and a
small handful of pine kernels
Taste to correct seasoning
Continue to saute till onions are slightly golden. Set Stuffing aside.
When the Squash halves are cooked through, place some of the filling in each cavity and continue cooking for about 15 mins.
Of course, Butternut Squash makes an absolutely delicious soup - just roast the two deseeded halves with a little olive oil,butter,garlic, S&P and some maple syrup - roast till soft, cool, then liquidise with some good stock. Very very tasty.