Monday, 27 July 2015

Stuffed Butternut Squash Three Ways

Its Monday 27th July and it looks like its a wet and windy November day outside, but as they say in Ireland... "Irish summers, at least the rain is warmer".
I have just about recovered from last week, I had gotten back into my Strength and Conditioning class for the first in 4 and half weeks and it nearly killed me, my legs where fucked completely... but I have kinda recovered, I'll do a recovery run this morning and get back to squats tonight!
I'm in training for the Dublin Marathon this November so needs must!!

Anyways I'll leave you with this fantastic recipe from the book, Butternut Squash 3 ways... feel free to play around with fillings, I know I do!!

Stuffed Squash Three Ways

This is a great accompaniment to a meat dish or I mainly have it as a lunch or night time flavour packed snack. There is no end to the variations you can have, it’s all about the combination of flavours used in the filling. Here are a few of my favourite ones. In my opinion there is no right or wrong way with flavours, it’s just about what works for you!  

Serves 2:
1. 1 large butternut squash
1 clove of garlic
200g goat’s cheese
2 teaspoons of chopped thyme
Half a red pepper
Tablespoon of honey
Sea salt & black pepper

2. 1 large butternut squash
3-4 rashers of streaky bacon
50g grated red cheddar
Tablespoon of chopped chives
2 tablespoons of peanut butter
Sea salt & black pepper

3. 1 large butternut squash
2 medium onions
1 clove of garlic
Half a yellow pepper
Tablespoon of balsamic vinegar
Sea salt & black pepper

To prepare the squash simply but carefully slice it down the middle lengthways. Spoon out the seeds and soft fibres and brush with olive oil.

1. Finely chop the garlic and thyme and finely slice the pepper. Pop these into the cavity in the 2 halves and place into a preheated oven of 190°c. Bake for 45-50 mins. Remove from oven and scoop out the filling along with about half of the flesh, mash it all together along with goat’s cheese and season well. Spoon it back into the cavities, spoon the honey over the top and bung back into the oven for a further 15 mins.

2. Put the peanut butter into the cavities along with half the cheese and bung into the oven for 45-50 mins. In the meantime fry the chopped up bacon for 2 mins until coloured and crisp. Mix the bacon and chives in with the soft squash when it comes out of the oven, season and top with rest of cheese. Pop the tray back in oven for 15 mins.

3. This time put the squash into the oven just brushed with oil. In a pan sweat off the sliced onion and chopped garlic. Add to this a finely chopped yellow pepper half. Pump the heat up full them add the balsamic vinegar and stir until the vinegar has all but disappeared. When the squash has been in for 45-50 mins take it out and mix the onion mixture with the soft squash flesh, season well and bung back into oven for 15 mins.

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