Stuffed Butternut Squash
Butternut squash stuffed with a rich Christmassy and Maltese Sausage filling. Ideal for Christmas lunch.
This recipe serves around 4 - 6 persons.
Ingredients:
1 Good-Sized Butternut Squash.
2tsp Olive Oil
6 Sage Leaves
50g Dried Chestnuts (soaked overnight in water)
300g Pork Mince
100g Maltese Sausage
1 Onion (chopped)
1/2 Glass of White Wine
30g Cherry Tomatoes (chopped)
1/2 Apple
20g Chopped Walnuts
20g Chipped Pistachios
30g Dried Cranberries
50g Breadcrumbs
20ml Sour Cream (optional)
1 Pomegranate (optional)
Method:
Carefully cut the squash in half (lengthwise) and discard the seeds.
Drizzle with a teaspoon of olive oil, place them facing upwards on a baking dish, and bake in a 200°c preheated oven for about an hour, or until it is soft when pricked with a toothpick.
In the meantime let’s prepare the stuffing.
Discard the soaking water from the chestnuts and place them in a small saucepan. Cover them in water and bring them to a boil. Reduce the flame and let them simmer for about 30 minutes until they are soft. Discard the water and let them cool down.
Bring a large saucepan to medium heat, then add 1 teaspoon of olive oil and the sage until it starts to sizzle.
Then add the chopped onion and cook until it is soft. This should take about 5 minutes stirring constantly.
Add the pork mince and remove the Maltese sausage from its casing. Add it to the pan and stir everything together.
When the meat is nicely browned, add the wine season with salt & pepper and cook for a couple of minutes.
Add the tomatoes and grate half an apple into the saucepan.
Chop the chestnuts and add them too.
Follow with the walnuts, pistachios, cranberries, and breadcrumbs.
Mix everything well and cook for about 5 minutes. Then turn on the heat.
By this time the squash should be ready. Allow it to cool a little, then mark about 3cm from the skin with a knife, and hollow it out.
Chop the squash flesh and mix it up with the stuffing. Adjust with seasoning if required.
Fill the squash with the filling and close it off with the other half. If you have extra stuffing, you can serve it as a side or use it to stuff zucchini.
You can tie the squash with some cooking string before baking it. This will help to have a solid center.
Bake at 200°c in a preheated oven for about 40 minutes or when the squash is piping hot. Do not over-bake or it might lose its shape.
When it’s done let it cool off for about 15 minutes before slicing it. You can also prepare it the night before and then reheat it before serving.
Serve with mashed or baked potatoes, and drizzle with sour cream and pomegranate seeds or gravy.
Enjoy!
