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Baked Squash Recipe

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This recipe for Baked Squash is from Virginia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash
Olive Oil
1 red onion
1 clove of garlic
1 bunch of fresh sage
10 sun-dried tomatoes
75 g vac-packed chestnuts
75 g basmati rice
75 g dried cranberries
1 pinch of ground allspice
red wine
Directions:
Directions:
1. Preheat the oven to 180º C
2. Wash the squash, carefully cut it in half length and reserve the seeds. Use a spoon to score the inside and scoop some flesh out, making a gully for the stuffing all along the inside of the squash
3. finely chop the scooped-out flesh with the seeds and put into a frying pan on medeum heat with 2 tablespoons of oil.
4. Peel, finely chop and add the onion ad garlic, while you pick the sage leaves and finely chop the dried tomatoes and chestnuts.
5. Stir into the pan with the rice, cranberries allspice, and a good pinch of sea salt and black pepper a some red wine, and mix well. Fry for 10 mintes, or until soft.
6 Pack the mixture tightly into the gully in the butternut and press the halves firmly back togehter. Rub the squash with a litle oil , salt and pepper.
7 Place the squah in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until cooked through.
Once ready, take the squash to the table and front of everyone, then carve into nice thick slices and serve with trimmings.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours 30 minutes

 

 

 

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