Stuffed Butternut Squash
Or Stuffed Pumpkin…
- Cut across the neck of the pumpkin about where the top of the seed cavity should be.
- Scoop out the pith and seeds.
- Salt and pepper
- Fill the cavity with (for example):
Any or all of
Moisten with a Tbsp. or two of vegetable stock or coconut cream and/or a tsp or two of olive oil or Macadamia oil or butter.
Any combination of
· Chopped shallots
· Cooked minced 5 spice pork
· < Stuff from the veges side
· Spaghetti Bolognese & cheese
Or something else.
The possibilities and combinations are limited only by your taste and what’s in the pantry. I’ve tried all the above in butternut or pumpkin. They all work. The vege list above is my favourite non meat stuffing. Goji berries and rice are really good.
I have a partiality for pork on the carnivore side.
Coconut cream & curry – vegetable or meat – also really go well with pumpkin.
If the pumpkin won’t stand up steady, trim a thin slice of the bottom so it is flat and stands alone.
After stuffing the butternut or squash or pumpkin to your satisfaction, put the top back on, wrap in foil and roast in the oven 45-60 m, depending on size, @ 190 fan forced.
This one, I estimated, needed 50 minutes, which by sheer coincidence was the time I calculated was necessary to cook my 1.6 Kg roast beef to rare/medium rare.
The beef was prepared by taking it out of the refrigerator and allowing it to come to room temperature. Then by rubbing it with a mixture I had previously prepared of olive oil, crushed garlic, thyme, rosemary and oregano with salt and pepper.
It was then placed on a bed of chopped onion, chopped celery and garlic. If I had carrots I would have chopped some of them too.
Roasted 50 minutes at 190C in the Turbo oven, beside the pumpkin.
A low GI, low fat healthy Sunday roast
Damn. I forgot the mustard.