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Winter Squash Bake
Whenever I look at butternut squash it always reminds of autumn and that feeling of eating a nice hot bowl of something in front of a roaring fire! Its a shame we don’t have the latter any more – there is nothing more I miss when the weather starts to turn is the poking and crackling of a real fire. As nice as our electric one is its just not the same! Having a real fire would probably keep our bills down too!! Am I the only one who has noticed a steep rise in all utilities over the last year? Some are up by 200% – Im sure thats not normal is it!?
Okay rant over and back to the food!! So I found this recipe whilst browsing through one of those free magazines you pick up at the supermarket. This recipe would work equally well with pumpkin or sweet potato. I made this recipe into one big pot – however it would work perfectly well baked in individual dishes served as the main dish with a side salad. (unfortunately all of my individual serving dishes have cracked and found new homes growing herbs in the garden!) The recipe also states that it would serve 4 – to be honest I think that depends upon who your feeding whilst I only had a quarter my husband love it so much polished off the whole three quarters left – he must have some metabolism!!
P.s Dont skimp on the hazelnuts!! As tempting as it is – they make the dish trust me! (we nearly missed these out as I had used all mine in the home made granola the previous day oops!) But thanks to a kind neighbour for saving the day as they have a stockpile of nuts! What would we do with out good neighbours!?
splash of olive oil
1 large garlic clove squashed and chopped
2 leeks finely sliced
6 sprigs of thyme
1 whole squash peeled and sliced thin
150 ml double cream
150 ml veg stock
large handful of roughly chopped hazelnuts
4 tbsp breadcrumbs
Preheat the oven to 200 gas mark 7. Fry the oil, leeks 4 sprigs thyme (leaves only) and garlic cooking till soft and not too brown. (ideally less brown than mine!)
Place a layer the butternut squash slices to cover the base of the dish/dishes then followed with a small amount of the garlic and leek mixture. Repeat the layers until you have used up both mixtures finishing with the squash on top.
Mix in the stock and cream together then pour over the squash. Sprinkle the breadcrumbs and remaining thyme (leaves only) on top followed by the chopped hazelnuts.
place in the oven for 20 mins covered in foil. Remove the foil and place in the oven for a further 20 mins until the top is golden and the squash is cooked through!