Squash are an absolutely fantastic, but underated vegetable. If stored correctly we can have them for the whole winter period.. the perfect English growers vegetable. Here’s a stunningly fresh recipe for the most known squash but it could be subbed in with almost any other variety.

Ingredients:

  • 1 butternut squash, halve lengthways & deseed
  • 350ml cider (local is always best)
  • 150ml double cream
  • 1 tbsp wholegrain mustard
  • Curly Kale
  • 4 tbsp cold pressed oil, or extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 small carrots, grated
  • 2 large cloves garlic, finely chopped
  • 50g soft breadcrumbs
  • 1 apple, peeled, and finely diced
  • ½ a bunch sage, leaves chopped finely
  • 1 egg yolk
    Fresh Carrot & Parsnip Soup

    Photo Credits: Olive Magazine

    STEP 1: Scoop out flesh from the neck of the butternut squash, carefully ensure you leave a shell at least 2cm thick. Finely chop the scooped out butternut flesh and put in a frying pan with 1 tbsp of the oil, onion, carrot, garlic and a pinch of salt. Cook gently for 10 minutes until the vegetables have softened. Stir in the breadcrumbs, apple, sage and some seasoning. Cool a little then mix in the egg yolk.

    STEP 2: Season the outside of the butternut squash and spoon the stuffing into the hole you carved. Carefully put the two halves of the butternut back together to reform the squash and tie with string at intervals to secure it. Put into a roasting tray and you can use scrunched up foil to pack in on either side so it doesn’t roll around. Drizzle well with the remaining oil, season again and roast for 1 hour 30 minutes-1 hour 45 minutes or until the squash is tender but still holding its shape. (190c or Gas Mark 5)

    STEP 3: For the sauce, put the cider into a pan and boil to reduce by 1/4 to 1/2. Pour in the double cream then simmer until thickened. Stir through it the wholegrain mustard and season to taste.

    STEP 4: When the butternut is almost ready, blanch the kale in a large pan of salted boiling water for 1 minute until wilted, drain really well then toss with the oil and seasoning. Serve together and enjoy!!