recipes
Baked butternut squash two ways
2020-10-24
Ingredients
- 1 squash, cut in half and string and seeds removed
- Good drizzle olive oil
- 2 cloves garlic, finely chopped
- Salt and pepper to season
For the risotto
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 tbsp chopped fresh sage leaves
- 100g arborio rice
- Splash white wine
- 300-400ml vegetable stock
- Salt and pepper to season
- 1 white gbejna, chopped (Benna)
- 2 tbsp toasted pumpkin seeds for and extra sage leaves for serving
Method
Start by placing the squash halves onto a baking tray. Drizzle with olive oil, sprinkle over the garlic and season well with salt and pepper. Bake in the oven at 200°C for 30-35 minutes or until soft and cooked. Meanwhile, make the risotto by softening the onion, garlic and sage together in the oil for 2 minutes. Add in the rice, cook for 2 minutes then splash in the wine. Season with salt and pepper and cook gently together for 25-30 minutes, adding in the stock at intervals. When the squash is cooked, remove from the oven and scoop out half of the flesh. Chop the flesh and add to the risotto along with half of the chopped gbejna. Mix together and stuff the baked squash with the risotto. Decorate with the toasted pumpkin seeds, remaining gbejna and extra sage leaves.
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