Whole roasted and stuffed but­ter­nut squash with bangers and mash and rich onion gravy Serves 4

Country Life Every Week - - Kitchen Garden Cook Butternut Squash -


Pre­heat the oven to 180˚C/350˚f/gas mark 3. Fry the diced red onion and gar­lic, with a gen­er­ous splash of olive oil and a lit­tle but­ter, in a large fry­ing pan, then add the bread­crumbs, pars­ley, rose­mary, seeds, nuts, chill­ies and apri­cots, mix well, then set aside.

Care­fully wash the but­ter­nut squashes—scrub them if nec­es­sary, be­cause the skin tastes de­li­cious once cooked—and cut them in half ver­ti­cally. Re­move the seeds with a melon baller and scrape a fun­nel a lit­tle deeper than the seed cav­ity along the full length of the squash, so there is space for the stuff­ing. Brush all over with olive oil, sprin­kle with sea salt and then fill with the stuff­ing. Tie the squash halves firmly back to­gether with butcher’s string and bake on a roast­ing tray in the oven for about 1½ hours or un­til cooked.

While the squash is in the oven, pre­pare the mashed pota­toes and cook the sausages. I sug­gest sim­ply mak­ing the mash as you usu­ally would and throw­ing the sausages into the roast­ing tin with the squash for about 25 min­utes to save on wash­ing-up.

To make the gravy, cook the chopped onions in a lit­tle olive oil and but­ter un­til soft, but not browned. Add the flour and mix again, fol­lowed by the re­main­ing sprig of rose­mary, the mus­tard and the red wine, be­ing sure to keep mix­ing well, then slowly pour in the beef stock and sim­mer gen­tly to re­duce it. Sea­son well—if it needs a lit­tle boost, add a tea­spoon of Mar­mite.

Fi­nally, serve the bangers, mash and but­ter­nut squash, pip­ing hot, to­gether with lash­ings of onion gravy poured over the top.

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