AUTUMUNAL STUFFED BUTTERNUT SQUASH
Ingredients
- 1 medium butternut squash around 1kg
- 1/2 pack Gosh sage cocktail sausages, cut into 3
- 1/2 onion, finely diced
- 75 g chestnut mushrooms, quartered (if not a mushroom fan add more sausage!)
- 3 handfuls baby spinach
- 1 small garlic clove, minced
- 1 tsp rapeseed or extra virgin olive oil
- himalayan salt
- black pepper
Topping
- 1/2 cup gluten free bread crumbs
- 1 tsp fresh sage, finely chopped
- 2 tbsp toasted pinenuts, chopped
- 1 tbsp extra virgin olive oil
- 1/4 tsp himalayan salt
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 180c
- Cut the butternut it half, brush with oil, place on a baking tray and whack in the oven for an hour or so till completely soft.
- Crack on with the filling while that's cooking away. Add mushrooms and 1 tsp of oil to a large frying pan and cook for 4 mins. Add in the onion and sausage cook for a further 4 minutes. Add in a dash more oil and bung in the garlic and spinach, cook for 3 or so mins till the spinach has wilted. Remove from the heat and put into a bowl.
- For the topping. Add everything to a bowl and give it a good stir till combined. Get a large frying pan on the heat and fry till golden and crisp, stirring regualry.
- Once the butternut it's cooked, scoop the flesh into a bowl, leaving a good 1/2 inch border to help hold the shape of the butternut in place. Mash the flesh then add in filling and salt/pepper, taste and adjust seasoning if needed.
- Sprinkle on the breadcrumbs and whack in the oven till warmed through. If you are prepping in advance; to reheat pop it in the oven at 180c till hot, around 20 mins.
Notes
To make breadcrumbs: Tear up a roll or a couple of slices of bread into a food processor. Pulse till the bread resembles coarse crumbs.