Cooking With Richard

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.

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