-
Baked squash with wild mushroom
- Prep time:
- 15 mins
- Cook time:
- 1 hr
- Serves:
- 4
An real Autumn warmer of whole stuffed squash from Matt Tebbutt
Ingredients
- 4 small gem squash
- 150ml virgin Olive oil
- 2 cloves Garlic, crushed
- handful sprig Thyme, leaves picked
- 500ml double cream
- 2 Bay leaves
- 2 cloves Garlic, sliced
- 40g cep mushrooms, soaked in warm water
- knob of Butter
- 400g mixed wild Mushrooms
- bunch flat leaf Parsley, roughly chopped
- 4 tbsp toasted cobnuts, chopped
Method
1. Preheat the oven to 180C/gas 4.2. Blanch the squash in boiling water for 20 minutes to soften. Slice off the tops and reserve. Hollow out each squash and rub the insides with the olive oil, crushed garlic and some of the thyme leaves. Roast for 40 minutes, until tender.
3. Meanwhile simmer the cream with a sprig of thyme, the bay leaves, 1 of the sliced garlic cloves and the soaked ceps for 5 minutes. Season with salt and pepper and leave to infuse.
4. Heat a knob of butter in a frying pan fry the wild mushrooms with the remaining sliced garlic and thyme. Toss in some roughly chopped parsley when the mushrooms have softened.
5. Fill the squash with the wild mushrooms. Strain the cream and spoon into the cavities. Scatter over the cobnuts and sit the lids on the side for decoration.










Comments & Ratings
You need to be logged in to comment or rate this recipe
Register