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Type of cooking:
Preparation time: 0 minutes
Ingredients (for 4 people) :
-2 small or 1 large butternut squashMethod: Pre-heat the oven to 190C / 375F / gas mark 5. Cut the squash in half lengthways, scoop out the seeds and place in an ovenproof dish.
-1 clove garlic, crushed
-25g butter, softened
-300ml Merrydown medium cider
-50g chopped walnuts, toasted
-100g Gruyere or Cheddar cheese, grated
-1 Cox or Braeburn apple, peeled & grated
-1 Cox or Braeburn apple, cut into small cubes, not peeled
-2tbsps crème fraîche
Mix together the crushed garlic and butter, divide between each cavity, season well. Pour 100ml of the cider into the cavities, cover with foil and roast until softened, approximately 1 – 1½ hours.
Scoop out the flesh leaving a 1cm thick layer around the skin so it holds its shape. Roughly cube the scooped out flesh and place in a bowl. Reserve some of the grated cheese and walnuts, add the rest to squash with the grated apple. Mix together and spoon back into the squash halves.
Mix the breadcrumbs with the reserved cheese and walnuts, sprinkle over the top. Return to the oven for 15 mins until the topping is golden and the cheese melted.
To make the cider sauce, pour 200ml cider and chopped apple into a saucepan and bring to a simmer. Mix the cornflour to a paste with a little water or cider, add to the pan and stir until thickened. Add the crème fraîche and season to taste.
Serve with the butternut squash with steamed green beans.