Try saying that 5 times.
This week was Meat Free Week, and if you follow me on Twitter you will have seen that I have been sharing some of my favourite vegetarian recipes.
To end the week on the high, here is the most satisfyingly stuffed squash recipe you will ever see!
I can’t get enough of butternut squash. They are sweet, slightly nutty and wonderfully versatile.
From squash salads and chips to spaghetti squash and risotto, there isn’t anything you can’t do with this rather intimidating looking vegetable.
In this recipe, I roast the squash with a drizzle of olive oil and a pinch of salt and pepper. This simple way of preparing the squash really does it justice; oozing a sweet harmony of flavours. Is it obvious that I love this gorgeous misshapen food.
Once roasted, I scooped out the majority of the flesh and mixed it through a goats cheese, pea and spinach risotto.
The sweet, tender squash complements the creamy cheese perfectly. I could quite happily munch on this all day long.
Stuffed Butternut Squash
- 1 butternut squash
- olive oil
- salt and pepper
- 500ml vegetable stock, hot
- 1/2 an onion
- 1/2 bunch thyme, fresh
- 200g risotto rice
- 100g frozen peas
- 3 handfuls of spinach
- 65g goats cheese
- For meat eaters, fry off pancetta and add to the risotto when you add the butternut squash
- Sprinkle with parmesan once cooked to give it a true Italian feel
- Preheat the oven to 180⁰C
- Chop your butternut squash in half, scoop out the seeds, place on a baking tray and drizzle in oil, salt and pepper
- Roast the squash in the oven for around 40-45 minutes or until soft
- When the squash has been in for around 15 minutes, start preparing the risotto
- In a large pan over a medium flame, fry the onion and thyme until the onion is fragrant almost colouring
- Add the risotto rice and fry for around 1 minute, stirring continuously
- Once the rice is almost translucent, add the first ladle of stock making sure you stir regularly
- When the rice has absorbed the stock, add the next ladle and repeat this process until you have 2 ladles left to add.
- Before adding the last two ladles, add the peas and spinach and continue the process of adding the stock
- Stir in salt and pepper to taste and remove from heat when the risotto is thick yet still has a slight bite
- When the squash is ready, remove from the oven and scoop the flesh out into the risotto – leaving about 1-2cm of squash in the skin
- Mix the squash and goats cheese through the risotto – heating over a low heat if the risotto has cooled down
- Scoop the risotto back into the butternut squash and serve
So, there you have it. A simple yet satisfying stuffed butternut squash.
Let me know your favourite recipe from Meat Free Week!