Loved the recipe and presentation.
1 medium butternut squash
olive oil, for roasting
1 onion, chopped
3 garlic cloves, chopped
2 fresh chillies, chopped
120g baby spinach
50g walnuts, crushed
1 tbsp Parmesan cheese, grated
80g feta cheese, crumbled
1 tsp butter
Preheat the oven to 200C/400F/Gas 6.
Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, brush with a little olive oil and season well with salt and freshly ground black pepper. Roast in the oven for about 40 minutes.
In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened. Add garlic and chillies, let cook for another 5 minutes. Stir in…
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