Stuffed love-heart squash

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It is that time of year when we have a lot of squash to get through. So far this week we have had squash and pasta with grated Berkswell and sage – pretty OK. I fried up some prosciutto to pop on top – I should have cooked it in the oven.

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We also had it roasted in a red camargue rice and quinoa salad type thing (see here for the recipe – but I used coriander and not mint, and obviously squash and not sweet potato). The ground dried lime is pretty essential – my sister sends me mine from Sweden for some strange reason. Well she lives in Sweden so that isn’t strange, but I find it odd that my dried limes come via Sweden.) I ate it for lunch for two days.

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But yesterday I made a stuffed squash. It was good, but I might scrape out the squash after the first cooking, mash it and then add it back in before adding the stuffing mix for ease of eating next time. I haven’t given amounts as I just guessed – this is a kind of make it up as you go along meal.

Stuffed Squash: one squash, butter, breadcrumbs, walnuts, zest and juice of a lemon, grated stilton, two onions, garlic, olive oil.

Cut the squash in half, add a knob of butter and bake in an oven until done.

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Meanwhile, chop and fry the onion, add the garlic, then the chopped nuts and the breadcrumbs. Add the lemon zest and the juice and then the grated Stilton – season. Remove from the heat.

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Once the squash is cooked, put the stuffing in it and return to the oven for 20 minutes of so.

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N.B. because I don’t keep good gardening records I have no idea what type of squash this is, but it looks like it should be called love-heart squash. You can’t eat the skin of this squash – at least not when cooked this way!

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