Seasonal local food recipe No.252 – Jamie’s creamy butternut squash

This dish can be served as a main dish or as a side with roast meat.

Serves 4

Preparation time: 15 minutes
Cooking time: 40 minutes

1 medium butternut squash, peeled
1 heaped tsp coriander seeds, smashed
1-2 dried red chillies, crumbled
6 sprigs fresh thyme, leaves picked
sea salt and freshly ground black pepper
olive oil
250 ml single cream
1/2 a nutmeg, grated
a wineglass of Chardonnay
2 handfuls of freshly grated parmesan cheese

Preheat the oven to 200°C/Gas mark 6.  Cut the butternut squash in half lengthways, remove the seeds, then cut into 1 inch slices and toss in a bowl with the smashed coriander seeds, chilli, thyme leaves, salt and pepper and a good glug of olive oil to coat everything.  Mix around then place the squash slices tightly in a roasting tray or earthenware dish, standing up on their sides.  Take a piece of greaseproof paper slightly larger than the roasting tray, dampen it under the tap and scrunch it up then drape it over the squash, tucking in at the sides.  Place the tray in the oven for about 30 minutes or until the squash starts to soften.  While the squash is cooking mix together the grated nutmeg, cream, wine, half the parmesan, salt and pepper.  Take the butternut squash out of the oven, remove the greaseproof paper, pour over the creamy sauce and sprinkle with the rest of the parmesan.  Place with the squash back in the oven for another 10 minutes until golden, bubbling and delicious.

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