The Best Butternut Squash….stuffed

So this is the upgrade on my previous squash recipe – its simply super charged with Garlic and Chorizo this time around and as  Vegetarian mate said to me “that would perfect apart from the dam pig you stick in it Rory”!…Nice.

Serves 2

1 full butternut squash

1 can cannelini beans

1 small can kidney beans

2-3 shallots finely chopped

1 medium courgette cubed (small)

4 cloves garlic mined

2 cooking chorizo sausages

1/2 block of good feta

1 Tbs tomato paste

100mls chicken stock

200mls tomato pasata

1 tbs creme fraiche

We’re gonna bake the squash so this is a double whammy cook up…..squash in the oven stuffing on the hob. Kick off by splitting the squash in two from top to tail, scoop out the seeds. Cut deep scores lines into the flesh side of the squash then season really well with salt, cracked black pepper and oil oil.

Sling onto a baking tray and dump in the oven at 180 for 40minutes or until soft and charred.

Went that’s rolling get a wide pan on the heat – in with the onions, garlic and courgette – soften for about 5 minutes then in with the beans, tomato paste, chorizo, stock and tomato pasata. Simmer gently for about 10 minutes or until the squash is perfectly cooked.

Finish the stuffing with a big dab of creme fraiche then spoon a mans portion of it into the squash cavity. Final flourish – scatter crumbled feta over the top.

Replace the stock and chorizo and use Haloumi cheese instead if you’re  a rock on Veggie.