Rosemary Shrager's Stuffed Roasted Butternut Squash Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 30 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Plate
- Spoon
Ingredients
- 4 medium butternut squash (each base one portion)
- Extra virgin olive oil
- Butternut squash (cooked flesh of 4)
- 40g butter
- Olive oil
- 1 medium red onions, sliced
- 4 sundried tomatoes, finely chopped
- 2 tablespoons pine nuts
- 2 garlic cloves, finely chopped
- 100g gruyere cheese, coarsely grated
- 2 tablespoons parsley, finely chopped
- 2 tablespoons dill, finely chopped
- 2 tablespoons tarragon, chopped
- Salt
- pepper
- 60g Butter for dotting
- 30g butter
- ½ small onion finely chopped
- 40g walnuts chopped
- 40g white breadcrumbs
- 60g grated gruyere
- Cayenne pepper
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