DRIED SQUASH RECIPES
BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
Based on a beloved old recipe of mine, this method really takes advantage of stuffing and slow-roasting the sweet, versatile squash. You get wonderful flavours exchanging in the centre, great textures, and the slices look amazing.
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
- Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
- Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
- Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
- Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
- Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
- Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
Nutrition Facts : Calories 300 calories, FatContent 8.9 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 51.1 g carbohydrate, SugarContent 22.2 g sugar, SodiumContent 1.2 g salt, FiberContent 6.5 g fibre
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Make the most of butternut squash in these comforting autumnal dishes. Tuck into warming soups, risottos and curries, or serve stuffed squash for a veggie centrepiece.
Provided by Good Food team
Number Of Ingredients 1
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SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
- Preheat the oven to 200ºC/400°F/gas 6.
- Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
- Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
- Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
- Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
- Cut each into 8 equal-sized pieces and place on a lined baking tray.
- Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
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SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
- Preheat the oven to 200ºC/400°F/gas 6.
- Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
- Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
- Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
- Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
- Cut each into 8 equal-sized pieces and place on a lined baking tray.
- Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
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