Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed roasted squash. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
stuffed roasted squash is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. stuffed roasted squash is something which I’ve loved my whole life. They’re fine and they look wonderful.
Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt. Serve a whole squash by stuffing it with fillings and roasting in the oven.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed roasted squash using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make stuffed roasted squash:
- Take 1 squash or pumpkin
- Get 2 clove garlic
- Prepare 125 grams blue cheese or feta
- Take 1 tbsp pine nuts
Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour. You can either roast butternut squash in its skin, halved, or cut into wedges.
Steps to make stuffed roasted squash:
- halve and deseed the squash. Cut the flesh in a cross hatch pattern. Put the chopped garlic in the hollow of the squash.
- Roast in a moderate oven for 20-30 minutes, until soft.
- Scoop most of the flesh out of the skin of the squash.
- toast the pine nuts
- mix the squash with the crumbled cheese and toasted pine nuts. season with black pepper.
- heat through in a moderate oven for 10-15 minutes.
- grate fresh nutmeg over the top and serve.
It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash. Top with a little more grated Gruyère before returning to the oven.
So that is going to wrap this up for this exceptional food stuffed roasted squash recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
