Sun­day best

You don’t al­ways need an ex­pen­sive cut of meat to bring the wow fac­tor to your ta­ble – cook one of our bud­get-friendly dishes for friends this week­end

Olive - - CONTENTS - Recipes JA­NINE RAT­CLIFFE and ADAM BUSH Photographs ANT DUN­CAN

Cook one of our wow-fac­tor, bud­get-friendly roasts for the fam­ily this week­end

Stuffed but­ter­nut squash with cider cream sauce

2 HOURS 30 MIN­UTES | SERVES 4 | EASY | V

This veg­gie main be­comes a real cen­tre­piece when carved into slices at the ta­ble. You can make this ve­gan by omit­ting the egg from the stuff­ing and us­ing a ve­gan cream sub­sti­tute in the sauce.

but­ter­nut squash 1 large, halved length­ways and de­seeded cider 500ml dou­ble cream 150ml whole­grain mus­tard 1 tbsp kale 100g ex­tra-virgin olive oil 2 tbsp pumpkin seeds 1 tbsp, toasted STUFF­ING veg­etable oil 2 tbsp

onion 1 small, finely chopped cel­ery 1 stick, finely chopped car­rot 1 small, grated gar­lic 2 cloves, finely chopped

soft white bread­crumbs 50g ap­ple 1, peeled, cored and finely diced sage ½ a bunch, leaves shred­ded

egg yolk 1

• Heat the oven to 190C/fan 170C/gas 5. Scoop out some flesh from the neck of the but­ter­nut squash, en­sur­ing you leave a shell ap­prox­i­mately 2cm thick. Finely chop the scooped out but­ter­nut flesh and put in a fry­ing pan with 1 tbsp of the veg­etable oil, onion, cel­ery, car­rot, gar­lic and a pinch of salt. Cook gently for 10 min­utes un­til the veg­eta­bles have soft­ened. Stir in the bread­crumbs, ap­ple, sage and some sea­son­ing. Cool a lit­tle then mix in the egg yolk.

• Sea­son the but­ter­nut squash shell and spoon the stuff­ing into the cav­ity. Care­fully put the two halves of the but­ter­nut back to­gether to re­form the squash and tie with string at in­ter­vals to se­cure it. Put into a roast­ing tray and use scrunched up foil on ei­ther side so it doesn’t roll over. Driz­zle well with the re­main­ing veg­etable oil, sea­son again and roast for 1 hour 30 min­utes-1 hour 45 min­utes or un­til the squash is ten­der but still hold­ing its shape.

• To make the sauce, put the cider into a pan and boil to re­duce by ½. Pour in the dou­ble cream then sim­mer un­til thick­ened. Stir through the whole­grain mus­tard and sea­son.

• When the but­ter­nut is ready, blanch the kale in a large pan of salted boil­ing wa­ter for 1 minute un­til wilted, drain re­ally well then toss with the ex­tra-virgin olive oil and sea­son­ing.

• Serve the but­ter­nut with the kale scat­tered with pumpkin seeds, and sauce on the side.

PER SERV­ING 461 KCALS | FAT 27.6G SATURATES 13.6G | CARBS 33.7G | SUG­ARS 16.8G FI­BRE 6.7G | PRO­TEIN 7.7G | SALT 0.5G

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