SQUASH PUMPKIN RECIPES

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BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES



Baked squash recipe | Jamie Oliver vegetable recipes image

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

1 butternut squash (1.2kg)
olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage (30g)
10 sun-dried tomatoes
75 g vac-packed chestnuts
75 g basmati rice
75 g dried cranberries
1 pinch of ground allspice
red wine

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. 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.
    3. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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

PUMPKIN RECIPES | BBC GOOD FOOD



Pumpkin recipes | BBC Good Food image

From savoury soups and centrepieces, to pumpkin spiced bakes and sweet treats for a Halloween party, we've found plenty of ways to use this autumnal squash.

Provided by Good Food team

Number Of Ingredients 1

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This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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