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