Name: Baked butternut squash with bacon and chestnuts
Prep time: 10 min
Cook time: 100 min
Total time: 10 min
Ingredients: 1 butternut squash; 100g smoked bacon lardons or pancetta; 1 sprig of celery; 1 red onion; 1 sprig of rosemary; 1-2 pinch of dried chilli flakes; 1 pinch of nutmeg; 1 egg slightly beaten; zest of 1 orange (bio or unwaxed); 1 large handful of cooked chestnuts; ½ cup of breadcrumbs (can be gluten-free); Olive oil, salt and pepper

Baked butternut squash with bacon and chestnuts

21 Dec 2016

by Emese

Prep Time

10 minutes

Cook Time

100 minutes

Total Time

10 minutes

Baked butternut squash with bacon and chestnuts

Background

I normally make a baked, stuffed butternut squash at Christmas time. This one is one of my family’s favourite because we can eat it as a side dish with Roast Duck or Goose or as a main meal during the festivities.. You can make it gluten-free by using cooked rice or gluten-free breadcrumbs.

Ingredients

1 butternut squash
100g smoked bacon lardons or pancetta
1 sprig of celery
1 red onion
1 sprig of rosemary
1-2 pinch of dried chilli flakes
1 pinch of nutmeg
1 egg slightly beaten
zest of 1 orange (bio or unwaxed)
1 large handful of cooked chestnuts
½ cup of breadcrumbs (can be gluten-free)
Olive oil, salt and pepper

Instructions

Preheat the oven to 180°C.
Finely chop the celery and onion.Roughly chop the chestnuts.
Cut the squash in half lengthwise, seeds were removed and scrape the flesh, leaving 2cm edge.
Heat a spoonful of olive oil in a frying pan, add the bacon and cook until crisp, then add the chopped onion, celery, squash flesh and the rosemary leaves. Stir in the chilli flakes and nutmeg, then season with salt and pepper.
Cook gently over low heat for about 5 minutes until the vegetables have softened.
Turn off the heat, add the egg, orange zest, chestnuts and enough breadcrumbs to hold together the stuffing.
Fill both squash halves, then put them together, forming the original, whole squash shape. Wrap in foil tightly then place it onto a baking sheet.
Bake for about 90 minutes - it’s done when you can easily push a skewer through.
Unwrap the squash and cut it into a 3cm thick slices. Serve warm with a salad or as a side dish.