Stuffed Butternut Squash – Hugh Fearnley Whittingstall

Cut your squash in half & scoop out the seeds & fibres.

Put in a roasting dish and add some finely chopped garlic & a knob of butter to each cavity.

Brush with olive oil & season with s&p then bake at 190 for 45m-1hr until the flesh is tender.

Scoop the flesh & juices into a bowl leaving a 1cm layer still attached to the skin to prevent collapse.

Mash the flesh then mix with 75g toasted chopped walnuts & 200g crumbled blue cheese (leaving a little of each over) , 2t chopped thyme, s&p.

Pile the filling back into the skin, top with some extra walnuts & cheese & finish with a tiny drizzle of honey.

Return to the oven for 15m until cheese is bubbling & serve with green salad.

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