Stuffed Butternut Squash Parcel
Make the most of your butternut squash with this veggie main. The stuffed parcel makes a great centrepiece; to serve carve into slices at the table and pour creamy mustard dressing on top.
- No onion? Use shallot or red onion instead.
- No garlic? Try with 1 tsp of garlic powder.
- No parsley? Use chives instead.
- No breadcrumbs? Make your own, from staple bread. Dry up your bread in the oven at 150C/130 fan/2 gas mark, then place your bread in a food processor and pulse blend until breadcrumb size.
- No whole grain mustard? Use sweet mustard instead.
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
1 Butternut squash
4 Garlic cloves
a bunch of Parsley
4 tbsp Breadcrumbs
180 g Plant cream
20 g whole grain mustard
Salt & pepper
- Prepare your ingredients: Heat the oven to 200C/180 fan/6 gas mark. Cut the butternut in half, lengthwise and scoop out some flesh, ensuring you leave a 2 cm thick shell. Finely chop the butternut squash flesh, onion, garlic and parsley. Do not discard the butternut squash seeds, keep them aside.
- Make the stuffing: Add a drizzle of olive oil in a large frying pan, and cook the butternut flesh along with the onion, garlic and seasonings. Cook gently for 10 minutes until the vegetables have softened. Stir in the breadcrumbs and parsley.
- Roast the stuffed squash: Season the butternut squash shell and spoon the stuffing into the cavity. Carefully put the two halves of the butternut back together to reform the squash and tie with kitchen string to secure it. Put into a roasting dish, drizzle with a little olive oil, and roast for 1h - 1h15, or until the squash is tender but still holds its shape. You can use a small sharp knife in the squash, to check if it's tender enough.
- Make the crispy squash seeds: Place the reserved butternut squash seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for 5 minutes, then drain well. Place the seeds on a baking tray, season with salt and roast along with the butternut parcel, for 5-8 minutes, until crispy.
- Make the sauce: In a small pan, pour in the plant based double cream, and stir through the wholegrain mustard and seasonings. Simmer for 5 minutes until slightly thickened. Serve the butternut parcel with the sauce on the side, and the crispy squash seeds.
How to store
Store in the fridge for up to 3 days. Store your crispy squash seeds at room temperature for up to 3 days.
The butternut flesh can be used to make a simple butternut puree, or homemade gnocchi. For the puree, blend the flesh with a little plant based milk until smooth. For the gnocchi, mash the squash flesh and incorporate pasta four to make a soft dough. Roll the dough into cigars and cut into gnocchi. Cook the gnocchi in boiling salted water, for 3 minutes, drain and fry in a little butter/vegan butter until a little crispy.