One Hungry Hallion

Eating The World A Bite At A Time


Stuffed Butternut Squash

Stuffed Butternut Squash

Made this for dinner last night and it was so super delicious I thought I’d better share the recipe. I’m afraid I didn’t weigh out my ingredients, I do it all by sight usually so there’ll be a lot of handfuls. Best bet is to see if it looks balanced and then you’ll be OK.

Ingredients (serves 2)

1 medium butternut squash
1 clove of garlic
Knob of butter
Half an onion
Sprinkle of sugar
Handful of grated parmesan
3 rashers of streaky bacon
3 mushrooms
A scattering of pine nuts
4 or 5 walnuts
A sprinkling of bread crumbs (I’ve got a tub of pre made ones in the cupboard because I don’t often have bread about because I like it far too much, they’re fine to use because you’re just looking for a bit of a crust on top but if you want to make your own you can either grate a bit of bread or whizz it up in the food processor)


Preheat the oven to about 180 degrees celsius, chop the end off and then cut the butternut squash in half straight down the middle, scoop out the seeds and pop it on a baking tray. Stick a knob of butter in each cavity and finely slice a clove of garlic then put half in each. Season with salt and pepper and then stick in the oven. It’ll take between 45 mins and an hour for it to roast completely so while that’s happening you can caramelise your onions.

Slice the onion and put a bit of butter in a non stick frying pan on a low heat, once the butter is melted stick the onions in, the low heat is important. Once the onions have started to colour add about a teaspoon of sugar to help them caramelise. Make sure you stir them fairly often to stop them sticking to the pan and slowly, over about half an hour they should go really lovely and sticky and soft.

Chop the mushrooms into small chunks and the bacon into little pieces. When the onions are ready put them into a mixing bowl and in the same pan fry the mushrooms and bacon until they’re golden brown and the bacon is crispy. Tip these into the mixing bowl too.

In the same pan throw a small handful of pine nuts and toast them, keep an eye on them because they can go brown really quickly, when they start to smell delicious they’re done. Give them a creepy sniff.

When the squash is caramelised on top and soft take it out of the oven, pour the lovely garlicky juice into the bowl, scoop out most of the flesh but leave a layer attached to the skin so it holds together.

Put the flesh into the mixing bowl with all the other ingredients then add a handful of grated parmesan and the walnuts. Mix it all together and then pop it back into the squash skins. Sprinkle a bit more parmesan, a crushed up walnut or two and some breadcrumbs over the top and then put back in the oven for about 10-15 minutes till golden brown on top.

Serve with a lovely side salad.

Obviously if you’re a veggie you can leave the bacon out
You could replace the parmesan with other types of cheese, gruyere, feta etc would work really well.
You could also switch in the pine nuts for pumpkin seeds and the walnuts other nuts.
I haven’t tried it yet but I reckon you could mix a spoon or two of cream cheese through it before you put it back in the oven and that would make it even richer.

Comment if you try it!