Wow, squash season came around quickly, eh?!
Yes, I measure the passing of time according to my food. In my defence, I live in the Caribbean and we don’t really get seasons – just hot, hotter-than-hell and not-so-hot.
So autumn is squash season, and instead of going for pumpkin (too mainstream for this hipster), I’m enjoying lots of butternut squash.
This particular effort features a tasty mix of fennel, shallot, garlic, parsley and toasted walnuts stuffed into the centre.
It’s the kind of meal that’s perfect for vegetarians, friends of vegetarians or relucant hosts of vegetarians.
Fennel & Parsley Stuffed Butternut Squash (serves 2)
- 1 butternut squash, halved vertically and seeds removed
- 1 small fennel bulb, trimmed and finely chopped
- 1/4 cup chopped walnuts, toasted
- 2 tbsps parsley, very finely chopped
- 1 shallot, finely sliced
- 1 cl garlic, minced or finely sliced
- 1 tbsps butter or ghee
- Brush each squash half with butter/ghee, season well, score the flesh with a knife and place (cut side down) on a baking tray. Roast at 400 for 45 minutes.
- Remove squash from oven and set aside.
- Heat the remaining butter or ghee in a saucepan. Add the garlic, fennel and shallot. Fry for 5 minutes until soft.
- Stir in the parsley and cook for another 2 minutes. Remove from heat, stir in the walnuts then scoop about 2 tbsps of the mixture into the cavity in each squash half.
- Place back into the oven for 10 minutes to let the flavour seep through the squash. Serve immediately.
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This post was also shared at Party Wave Wednesday