Name: Baked squash
Total time: 2 h 30 min
Yield: 1
Ingredients: 1 butternut squash (1.2kg); olive oil; 1 red onion; 1 clove of garlic; 1 bunch of fresh sage (30g); 10 sun-dried tomatoes; 75 g vac-packed chestnuts; 75 g basmati rice; 75 g dried cranberries; 1 pinch of ground allspice; red wine

Baked squash

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Total Time:
2 hours 30 minutes

Elevate your squash game with this delightful stuffed and slow-roasted recipe that bursts with flavors and textures. Perfect for a stunning presentation!

Ingredients:

1 butternut squash (1.2kg)
olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage (30g)
10 sun-dried tomatoes
75 g vac-packed chestnuts
75 g basmati rice
75 g dried cranberries
1 pinch of ground allspice
red wine

Instructions:

Preheat the oven to 180°C/350°F/gas 4. Wash the squash and cut it in half lengthwise, removing and saving the seeds. Scoop out some flesh to create a cavity for stuffing. Chop the scooped-out flesh and seeds, then sauté with oil, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, allspice, salt, pepper, and red wine for 10 minutes until softened. Fill the squash halves tightly with the mixture, press them together, rub with oil, salt, pepper, and herbs. Wrap in foil and bake for about 2 hours until tender. Unwrap at the table, slice, and serve.

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