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Old 07-27-2009, 07:32 AM   #1
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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
Ingredients
  • 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 cooks tips)
  • Roast in a preheated oven 180C/350F/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
Equipment
  • 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

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