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Stuffed butternut squash

Butternut squash is a kind of pumpkin with a sweet, nutty flesh. This recipe for stuffed butternut squash comes from Hugh Fearnley-Whittingstall.

After scraping out the seeds, I added a knob of butter and some garlic, brushed with olive oil, a sprinkle of pepper and baked for one hour:

This is the stuffing — the baked flesh of the squash, blue cheese, walnuts and pine nuts:

Stuff and bake again for another 15 minutes:

The verdict — very rich.

This entry was posted on Monday, November 13th, 2006 at 10:51 pm and is filed under food, photos. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “Stuffed butternut squash”

  1. watari Says:
    November 13th, 2006 at 11:51 pm

    Yes,It’s very rich,mmmmm tasty!

  2. Cooking With Richard » Blog Archive » Stuffed squash Says:
    November 29th, 2006 at 12:06 am

    [...] A stuffed acorn squash and butternut squash. I stuffed these with gorgonzola cheese, pancetta, pine nuts, pumpkin nuts and parmesan. [...]

  3. Cooking With Richard » Blog Archive » Butternut squash Says:
    June 6th, 2009 at 10:28 pm

    [...] Baked butternut squash with sage leaves (from the garden), pine nuts, blue cheese, garlic, parmesan cheese. Photo by N-sama: [...]