Butternut Squash with Porcini and Garlic Stuffing

Over the next few weeks I’m running in elections, so wont have too much time to devote to this blog. I will be blogging somewhat from tinyurl.com/votejessforeps all about student politics, and such like. They will probably end up on here after elections are over.

In the meantime, I will probably be posting up recipes and news stories on here rather than big articles.

This is a fabulous recipe that I cooked for my Xmas dinner two years ago, and make occasionally when I feel a need for posh grub.

Ingredients serves 4

45g dried porcini mushrooms

6 fat garlic cloves

4tbsp olive oil

2 butternut squash

salt and pepper

flat leaf parsley


1. put the dried porcini in into a saucepan with water to cover, bring to the boil for 2 minutes. Drain the liquid (it makes a great base for stock or gravy).

2. Mash up the porcini with the garlic, 3 tbsp of the olive oil, the parsley and add some salt and pepper to taste.

3. Cut the butternut squash in half lengthways, through the stem. Scoop out the seeds and discard. Tub the remaining olive oil and some salt into the flesh. Fill the cavities with the porcini mixture.

4. Put the butternut squash halves, cut-side down, onto a baking sheet and bake in a preheated oven at 200’C for about 40 mins.


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