As shared in the group app. Specifically proven to be one of the most delicious dishes of all time.
1x Butternut Squash
2-3 cloves of garlic
1x Red Onion (can be regular)
Half a jar of sun-dried tomatoes (or to taste)
75g chestnuts/kastanjes (pre-boiled or raw)
75g basmati rice
75g cranberries (dried)
Bundle of freshly chopped Sage
Helping of Allspice (can be substituted with a mix of Cinnamon/Nutmeg/Cloves in a 2/1/1 ratio)
Red wine
- Preheat over to 180
- Cut the pumpkin down the length
- Use a spoon to scoop out the guts+seed and scrape out a gully along the neck for the filling
- Chop up the seeds + guts + the rest of the flesh you scooped out
- Fry in a pan with some olive oil for 2-3 minutes on medium heat
- Finely chop the Onion + garlic and stir into the pan
- Smash the garlic with the flat of the knife before chopping it up, makes it easier and releases more flavour
- Garlic presses are heresy
- Finely chop up the Sage, Chestnuts and Sun-dried tomatoes and add to the pan
- Fry for around 2 minutes
- Add the rice + Cranberries (you usually want to chop the dried cranberries a little finer)
- Add in Allspice or the alternative spice mix
- Don’t forget to always season with salt and pepper as well!!
- Salt to taste, and royal amount of pepper
- Add a nice glug of red wine
- Fry for another 5-10 minutes until everything is softened and no longer watery from the wine
- Fill the hollowed out halves of the pumpkin with the mixture, pack tightly.
- Press both halves together
- You will be wrapping it up in foil to keep it together, but you can also use butchers twine to keep it nice and presentable
- Rub the skin with salt + pepper + olive oil + any spices you have left.
- Wrap it in a double(!) layer of tinfoil, pack it as tightly as you can to keep the halves together.
- Place in a baking tray and cook at 180 for 2 hours
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