It’s been a while since I blogged a recipe so I thought I share this one for roasted butternut squash with you. I first had this when my sister-in-law cooked it for me years ago and since then I’ve played about a bit with the stuffing – it’s one of those recipes that you can really adapt to use whatever you fancy (or whatever you have hanging around in the fridge which is what I usually do). The really great thing about this recipe is that you don’t have to peel the butternut squash – and if you’ve ever tried to do that then you’ll appreciate what a bonus it is not having to do it!
We usually have this roasted butternut squash with salmon and broccoli but you could have it with anything really, or even as a vegetarian main course on its own.
You will need (serves 2):
- 1 butternut squash (I try to find a small squash, if you can only get a big one then I would maybe cut off some of the main fleshy part and use it for something else – butternut squash soup is delicious!)
- mushrooms (or any other vegetables you fancy – I sometimes add courgette too)
- cheese (you can use any kind of cheese really – feta is good, or something like Lancashire or Wensleydale that doesn’t really melt)
- cream cheese (again, it’s up to you whether you use this or not, something like roulé or Boursin would work well too)
- oil (I use garlic infused olive oil for flavour)
Pre-heat your oven to 200°
You will need the biggest, sharpest knife you can find for the next bit – and be careful!
First trim both ends of the butternut squash. This removes the stalk part from the top and gives you a flat base to stand the squash up.
Stand the squash upright then very carefully cut it in half length ways (this is why you need a big sharp knife).
Remove the seeds from both halves.
Use a smaller knife to make diagonal cuts through the flesh of the squash (but not the skin) so you get a criss-cross pattern as you can see in the photo. This helps the squash cook a bit quicker.
Rub oil all over the squash and place in a roasting dish in the oven.
Cooking time really depends on the size of your squash – for the one we had I put it in the oven for 50 minutes initial cooking. You want the squash to be soft after this initial cooking time so just leave it in until you can easily poke a knife in it!
While your squash is cooking you can prepare the filling. Chop the mushrooms (or whatever veg you are using into small chunks). Chop the cheese into small cubes. Mix the veg and cheese together – if you want to use cream cheese then mix this in too.
After your initial cooking time is up remove the squash from the oven and fill the hollow in each half with your veg and cheese mixture. Put back in the oven for another 20 minutes. If you are having your roasted butternut squash with fish then you could put your fish in a tin foil parcel and put it in the oven at this point too.
And that’s all there is to it. Serve with whatever you fancy.
This is a great dish for babies and toddlers too. If you are following babyled weaning then you could just give them a bit of everything – I usually avoid the skin of the squash but that’s about it. If you are doing more traditional weaning then you could always mash the fish and squash together or I’m sure you could even purée it if you wanted to.
Do let me know if you give it a try – and if you think of any other interesting ingredients you could use in the filling.
And if you like the look of this recipe why not Pin it for later?