November Recipe: Chestnut Stuffed Butternut Squash
Posted on Wednesday, 2nd November 2011
November Recipe of the Month
Chestnut Stuffed Butternut Squash
Serves 2
1 butternut squash
Olive oil
Seasoning
For the Stuffing
A pack of ready cooked chestnuts or about 2 lb of chestnuts to be pricked and roasted for about 30 minutes and then peeled.
2 small onions
5 gloves of garlic
Very large bunch of parsley with the stalks
Small bunch of rosemary
2 handfuls of sunflower seeds
½ teaspoon of nutmeg
Olive oil
Slice the butternut squash in half longways, take out the seeds, season and coat in olive oil.
Roast for about 30 minutes
Meanwhile….
Slice and dice the onions finely and sauté in olive oil and pepper. While the onions are cooking, mash the garlic and finely chop the parsley (including the stalk) and rosemary (without the stalk). Once the onions are transparent add the herbs and nutmeg to the pan.
Then chop the cooked chestnuts into large chunks and roughly chop the sunflower seeds. Add the chestnuts and seeds to the onion and herb mixture.
Mix it all together and continue to cook for about 1 minute.
Stuff the stuffing into the butternut squash and grill for about 15 minutes or until the stuffing and squash are crispy on top
Delicious with sautéd winter cabbage with either: bacon or walnuts.
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