Stuffed Butternut Squash

Recipe stolen and slightly tweaked from Hugh Fearnly Whittingstall’s ‘River Cottage Everday’.

1 butternut squash, sliced into two halves
1 garlic clove, chopped
2 generous knobs of butter
A drizzle of olive oil
A teaspoon each of chopped thyme, basil and marjoram
A couple a spoonfuls of creme fraiche
Salt and pepper

Pre heat oven to 190 degrees.
Wash, split and scoop out seeds from squash
Place two halves in tray.
Spinkle chopped garlic in to the holes of the squash.
Add a knob of butter to each hole.
Drizzle squash with oil.
Cook in oven for about 45 min or until squash is tender.
Scoop out flesh leaving a little round sides to hold shape.
Mash flesh in bowl with herbs, creme fraiche and plenty of seasoning.
Return mixture to squash skins and grate on some Parmesan cheese.
Put back in oven for ten min.


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