Ingredients
- Butternut squash (or any large squash, really) halved lengthwise
- Twine
- Kale (optional)
- Pumpkin seeds (optional)
Stuffing
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, grated
- 1 apple, chopped
- 1/2 bunch of sage
- 60g breadcrumbs, about 1/2c
- 1 egg yolk
Sauce
- 500ml Apple cider
- 150ml Cream
- 1 tbsp mustard
Instructions
Prepare the Stuffing
- If baking the same day, preheat oven to 375F.
- Scoop out the flesh from the squash, leaving a shell 1-2cm thick. (Try to leave a consistent width.)
- Finely chop the scooped squash.
- Heat some oil in a pan, and the squash, onion, celery, and carrot until soft.
- Add the breadcrumbs, apple, sage, and some salt.
- Let the mixture cool slightly and then add the egg yolk.
NOTES: The stuffing mixture can be made the day before and refrigerated. If you’ve done this, heat slightly in a microwave before adding to the squash.
Bake the Squash
- If you haven’t already, preheat oven to 375F.
- Season the squash shell and add the stuffing to the two halves.
- Place the halves back together and tie with twine.
- Put onto a roasting rack, or use a baking tray/dish with aluminum foil scrunched up on either side to keep it from rolling.
- Drizzle with oil, and bake for 1 1/2 to 1 3/4 hours or until tender.
Make the Sauce
- Reduce the cider by 1/2.
- Add the cream, stir until thickened.
- Finish with mustard.
Serve over blanched kale and sprinkle with pumpkin seeds.