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Butternut squashed
Butternut squashed
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Total Time:
2 hours 30 minutes
Smash and season squash for quick, flavorful dish - perfect served warm.
Ingredients:
  • 2 butternut squash
  • 50 g pine nuts
  • a few sprigs of fresh sage
  • extra virgin olive oil
  • ½ fresh red chilli
  • 200 g vacuum-packed chestnuts
  • ½ teaspoon ground cinnamon
  • balsamic vinegar optional
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash. Pierce once or twice with the tip of a sharp knife, then place on a baking tray. Bake for 1 hour 30 minutes until golden and very soft. Toast pine nuts in the oven for a couple of minutes until golden. Keep an eye on them to prevent burning. 2. In a frying pan, add oil and fry sage leaves until crisp. Remove to drain on kitchen paper, save the oil. 3. Lay the cooked squash on a board, remove stalks, and carefully slice lengthways. Scoop out and discard seeds. 4. Finely chop chilli, crumble chestnuts, then sprinkle over squash halves with cinnamon and black pepper. Mash and chop toppings into squash to blend flavors. 5. Serve squash halves topped with crisp sage, toasted pine nuts, reserved sage oil, and balsamic vinegar if desired.

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