Category Archives: Butternut Squash

Butternut Squash part 3

Mmmm, look at that cheesy, stuffed goodness. Salty, but with no added salt. Sweet but not too sweet. Filling, but not sickening. My sister called it a bad boy, but with only a small spattering of calcium rich mozzarella, this is in no way bad for you. In a continuation of how to cook a butternut squash, I give you butternut squash-stuffed. I would advise not to make this just for one person, this could serve 4 MASSIVE portions each (me and my sis had a quarter each, guilt-free) , but could easily serve 6. The only drawback, was the time it took. But believe it, never has a wait been so worth it.


-1 butternut squash, cut in half lengthways and deseeded.

-4 tbsp oil

-2 carrots, peeled and grated.

-1 tin of lentils, drained and rinsed.

-2 tbsp of balsamic vinegar

-1.5 tbsp of tomato purée.

-3 tsp basil, or a handful of the fresh stuffed finely chopped.

-anchovies (optional)

-mozzarella, however much you like. About 1 200g ball is PLENTY.

-some cherry tomatoes


-Preheat oven to gas mark 8/230-240 c. and place butternut squash halves face down a roasting dish, but before, cover the exposed flesh with 2 tbsp olive oil, and then once turned over in the dish drizzle the rest of the oil on the skin. Prod the skin with a fork, I feel this lets the butternut squash cook better all the way through. This will need to cook for about 1-1/2 hours.

-Whilst it’s roasting, mix all the ingredients except the cheese and anchovies in a bowl.

-The butternut squash is ready when the skin has brown, and when you poke a fork through the skin, it feels soft.

-Now, being careful, turn the halves upside and scoop out the flesh and mix with your lentil-carrot mixture. Once the mixture is well combined, divide back out evenly between the emptied out butternut squash halves.

-Lower oven to gas mark 6-7/210-220 c., and place these in the oven for 10 minutes. Take out again top with the anchovies and chopped mozzarella. Drizzle a little bit of olive oil on top, and cook for about 20 minutes, or until the mozzarella has browned.


Filed under Butternut Squash, Cheese, Fish, Pulses, Vegetarian

Butternut Squash Part 2


I’m back from Italy with some fresh ideas. I’m obsessed with gorgonzola for one thing. However, right now: ‘here’s something I made earler’.

This was a trial and a half, but don’t let that scare you. This is easy, whether you have shop bought pastry or home-made pastry. I had both. I was using shop bought, which was in the freezer, and had defrosted. I rolled out the block and put in my pie dish and wanted to blind bake it. WRONG IDEA. I think I used too much pastry or something, but the pastry was so gooey and oily. I threw the pastry away and decided to use my food processor to make my own pastry, and IT WORKED. All things pastry and dough get me all panicky, but I made this pastry in less than a minute with my food processor. Therefore, I believe my processor is superhuman and needs a name. Does anyone have any ideas? 


Shortcrust Pastry

-Shop bought pastry, or

-250g plain flour

-1 tsp salt

-45 ml water

-125 g cold butter diced into cubes


-1x butternut squash

-2/3 cup of grated parmesan

-1/3 cup pine nuts

-2 tsp salt

-1 onion, cut into cresents

-25 g butter(or oil)

-rosemary and thyme to taste


– Pre-heat oven to gas mark 9/240 c. Cut the squash lengthways and drizzle cut side with a bit of olive oil then place the cut side down on a baking tray. Roast for about 1 hr, or until when you prod a fork in the squash, it is soft.

-Make the pastry while the squash is cooking. In a food processor, process the flour, butter and salt for about 6 seconds, until it resembles really fine breadcrumbs. Slowly add water down the tube while the processor is on, and keep on processing until 1-2 balls form. Wrap the ball of dough in cling film and put in the fridge for half an hour.

-Now there is some waiting, but you can prepare the onions by melting the butter and cooking the onions in it until soft.

-Once the butternut squash is done, scoop out the insides and discard the skin. Process the interior until mushy but still has a bit of texture. Put squash into a mixing bowl and mix with onions, pine nuts, herbs and cheese.

-Roll out your pastry on a floured surface with a floured rolling pin, and place in a greased pie dish, pushing the corners so that no air is trapped. Pour the butternut filling into the pie, and cook at gas mark 6/200 c. for 40mins-1hr.


Filed under Bread, Pastries and Pizza, Butternut Squash, Cheese

How to Cook Butternut Squash

Root vegetables are cheap in Britain, especially something like butternut Squash. You see it in the supermarket, this bulbous vegetable and it’s only £1, but you’re like: “how in god’s name do you EAT it? Let alone COOK it”.  Well, question no more because I have a simple recipe here on how to cook butternut squash. Today-ROAST IT. I love roasting vegetables, and butternut squash is lovely roasted. It’s filling, and works really well as a side or in a big salad. I am going to experiment with crusted butternut squash soon…


1 butternut squash

-3 tablespoons of olive oil

-rosemary and basil


Pre-heat the oven to gas mark 8-9/220 c.

Here’s how to chop the squash. Hold it horizontally, and chop the squash from the smaller end so that you get large medallions, and keep chopping until you reach the seeded end (the bulbous part of the vegetable). With these medallions, chop them into quarters.

-Now with the seeded end. Right now you should have a ‘butternut bowl’, i.e a roundish butternut with a hole in the top. Slice this in half from the top the bottom, so you have two halves which have bowl of seeds in them. Scoop and discard the seeds, and then chop the remaining butternut into chunks.

– Put the butternut in a roasting pan, and cover with the oil and sprigs of rosemary and fresh basil leaves if you have them. Make sure the chunks are covered, and then put in the oven for 1 ½ hours, or until the outside skin is brown(like picture below).

-Lovely lovely, eat hot or cold and definitely EAT THE SKIN, IT’S MY FAVOURITE PART.


Filed under Butternut Squash