"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 07-27-2009, 06:32 AM   #1
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Stuffed Butternut Squash

I had forgotten to get the meat out the freezer, so I made this for dinner instead, it tasted gorgeous, will definately make again, there's more rice than shown in the photo, but we couldn't eat anymore!

Serves 2
Prep Time 10 mins
Cooking Time 1 hour
  • 2 Butternut squash, medium size
  • 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
  • 5 Medium mushrooms, sliced
  • 1 Medium onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 75g/2 ˝ oz Pancetta, chopped
  • 150g/5oz Arborio rice
  • 200ml/6fl oz Dry white wine
  • 600ml/1 pint Chicken stock
  • 100g/3oz Parmesan cheese, grated
Method for Butternut Squash
  • Cut the squash in half and scoop out the pocket of seeds
  • Place on a baking tray, flesh side up and brush with butter (See cook’s tips)
  • Roast in a preheated oven 180°C/350°F/Gas mark4 for about an hour until soft
  • While the butternut squash is roasting, make the filling
Method for filling
  • Soak the dried mushrooms in a bowl of warm water for 30 minutes
  • Drain and set aside
  • Fry the pancetta in its own fat for a few minutes until browned
  • Add the chopped onion and garlic and cook for 3-4 minutes
  • Add the fresh mushrooms and cook for 2-3 minutes
  • Add 56g/2oz Butter
  • Stir, and season with salt and freshly ground black pepper
  • Add the rice and cook for a few minutes to allow the butter to coat the rice
  • Pour in the wine and stir
  • Simmer until rice has absorbed the wine
  • Pour in a ladleful of chicken stock, cook until absorbed
  • Continue adding the stock this way, stirring frequently until the last ladleful has been completely absorbed by the rice, this will take between 20-30 minutes
  • When the rice is plump and creamy, stir in the rehydrated mushrooms to heat through
  • Season with salt and freshly ground pepper
  • Pack the risotto mixture into the hollowed out part of the squash
  • Grate the parmesan cheese over the top
  • Grill for a few minutes until cheese is golden
  • Serve
Cook's tips
  • I used a low fat butter
  • Large baking tray
  • Large non stick wok
Shopping List
  • 2 Butternut squash
  • 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
  • 5 Medium mushrooms
  • 1 Medium onion, finely chopped
  • 1 Clove garlic
  • 75g/2 ˝ oz Pancetta
  • 150g/5oz Arborio rice
  • 200ml/6fl oz Dry white wine
  • 400ml/12fl oz Chicken stock
  • 100g/3oz Parmesan cheese

Cooking with the Joneses
les is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.