Stuffed Crown Prince Squash
We are well and truly leaning in to Autumn cooking now, and stuffed squash is a versatile and seasonal dish that can be made for meat-eaters, vegetarians or vegans, alike! You can use any squash you have in/can get hold of, we opted for our favourite creamy fleshed Crown Prince squash and stuffed it with honey and mustard speldhurst sausages (3 packs for £10) and a selection of veg - the beauty of this dish is, you can make it with anything you have in the fridge that needs using up!
- 1 Crown Prince squash
- 1 pack of 6 Speldhurst sausages, de-skinned
- 3 banana shallots, sliced
- 150g of grated cheese
- 150g of oyster mushrooms
- 150g Panko breadcrumbs
- 1 large leek, sliced
- 3 cloves of garlic
- Extra virgin olive oil
- 25g salted butter
- Salt and pepper
- Cut the squash in half from stem to root and scoop out the seeds.
- Transfer the squash to a baking dish and place cut side-down in a then pour in enough hot water to fill the pan by about 1/4 inch then cover loosely with foil
- Put in a preheated 180 degree oven for 30 mins, but check after 20 as you don't want it to go to mush and collapse when adding the stuffing! You can test with the tip of a sharp knife - if it goes in easily then it's done.
- Meanwhile prepare the stuffing - melt the butter and a good glug of oil in a large pan and add the veg and garlic to the pan and sweat until soft, then transfer to a bowl
- Add the skinned sausage meat to the pan with some more oil and break it into chunks with a spatula as it cooks
- Add the cooked sausage to a bowl and add the breadcrumbs and cheese (reserve a little of the latter to scatter over the top) and mix until combined
- Add the stuffing to the squash's cavity, piling up if need be, scatter with the remaining cheese and put back in the oven until golden and bubbling (about 10-15 mins)