Whole Roasted Stuffed squash
Serves 4-6 or double as a side dish.
Ingredients
1 whole butternut squash
Ground Nut Oil ( Alternatively olive oil)
1 red onion
2 cloves of garlic
1 bunch of thyme
10 sundried tomatoes (fresh or jarred)
75 grams of ground hazelnuts (alternatively you could use pecans or chestnuts)
80g rice, cooked and drained (preferably basmati for extra flavour and texture)
80g dried cranberries
1 small pinch of cinnamon
1 small pinch of nutmeg
Method
1. Preheat your oven to 180c
2. Cut your squash down the middle lengthways and scoop out all the seeds and flesh with a spoon, making a wide tunnel for the stuffing.
3. Finely chop all the scooped out flesh and fry in a pan with the seeds and nut oil.
4. Peel and finely chop your onion and garlic and add to the pan and stir occasionally.
5. Chop your sundried tomatoes and sage and add to the pan with the hazelnuts.
6. Next stir in your rice, cranberries and spices with a good pinch of salt and pepper for seasoning.
7. Stuff each half of your squash with the stuffing pack tightly, put each half back together and if possible tie with string tightly.
8. Smother in oil, salt and pepper. Wrap in tinfoil and place in the oven for 2 hours or until soft to cut through.
9. Untie, open up and grill each half until a little crisp on top.
