Spicy Stuffed Butternut Squash
Note: the butternut squash could be swapped for three peppers
or two aubergines.
- 2 quite small or 1 large butternut squash
- 1 tin of butterbeans in water
- 1 medium onion, finely chopped
- 3 sticks of celery, chopped
- 8 cloves of garlic, peeled and smashed just enough to break
- 1 thumb of ginger cut into very fine strips
- 0.5 tsp cumin seed
- 0.25 tsp chilli flakes
- 0.5 tsp garam masala
- 0.5 tsp salt
- 1 tbsp olive oil
- 2 slices of toast, processed to make bread crumbs
- 30 gm butter
- salt and freshly ground black pepper
- Preheat the oven to 200 C.
- Prepare the butternut squash for stuffing by cutting in
half and scooping out the seeds.
- Place into a roasting tin.
- Cook for between 1 and 1.5 hours, until the butternut
squash is quite soft (test by sticking it with a knife); it is
better to over-cook it than under-cook it.
- While the squash is cooking, heat the olive oil in a frying
- When hot, add the smashed garlic and ginger strips; cook
until they just start to brown.
- Add the cumin seed and chilli flakes; cook for a minute or
- Add the chopped onion and celery; cook until the onion is
translucent and beginning to brown.
- Drain the butterbeans and add them to the pan.
- Add the garam masala and salt and mix well.
- Remove the cooked butternut squash from the oven and scoop
out more of the middle, aiming to leave ~1.5 cm wall
- Lightly season the inner walls of the squash.
- Use the mixture from the pan to fill the butternut squash.
- Melt the butter in a frying pan and add the breadcrumbs.
- Top the butternut squash with the breadcrumb/butter mixture
- Sprinkle with salt and freshly ground black pepper.
- Return the butternut squash to the oven for between 10 and
15 minutes, until the topping has browned.
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