Butternut squash stuffed with chestnuts

31 May

This poem is excellent

… and this butternut squash recipe is pretty good too.

Ingredients: 3 butternut squashes, 1 red onion, garlic (be generous!), 100g mushrooms, 1 x 200g pack of vacuum packed chestnuts, 1 glass of red wine, 1 stick of celery, salt and pepper to taste, olive oil, marg/butter.

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Pre-heat oven to 180 C. Slice the squashes vertically down the middle. Scoop out the seeds and widen the cavity a little. Place face upwards in a roasting tray and drizzle with a little oil. Place in the oven for 25 mins.

Meanwhile, sweat down the onion with some marg/butter and a dash of olive oil. Add the celery, chestnuts, and mushrooms. Sauté until the veggies become softened and add the garlic. Add the wine and a little water, and season.  Keep stirring, adding a dash of water or wine if the mixture gets too drug for 10 mins. Then, mash the chestnut mixture roughly with a masher.

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Take the butternut squash out of the oven and fill the cavity with the chestnut mixture. Place back in the oven for another 20-25 mins or until the squash is cooked. Enjoy!

One Response to “Butternut squash stuffed with chestnuts”

  1. Annie Armstrong June 25, 2014 at 10:31 pm #

    Watching you guys on TV at the moment! I think you guys are fantastic! You are all gorgeous and i’m going to persuade my flatmate to do naked cooking some time !! 🙂

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