September 23, 2009 Leave a comment
A far less delicate stuffing today. After my acorn squash with maple syrup disaster dinner last week, I knew I hadn’t finished with the squash family. I don’t know what this squash is called, actually, but it cost about £2 in Waitrose. When it came to the stuffing, I didn’t know if I wanted gingery, zingy and green or creamy, soft and meaty. When in doubt, I say, choose cream. So this is a slightly more complex take on my spicy sausage pasta from the other week. It has onion, celery and garlic as a base though, to give it some depth, and mushrooms, courgettes and pine nuts to give it some body. There is no pasta in it, I figure the squash will do pasta’s job. I used a pork and apple sausage which suited this dish really nicely. Serves 2 very hungry people, completely by itself.
- 1 winter squash, acorn, butternut or whatever looks good
- 1 packet good quality sausages
- olive oil
- 100g mushrooms, sliced
- 100g courgette, sliced
- 1 small onion, finely chopped
- 1 stick celery, finely chopped
- 2 cloves of garlic, finely chopped
- 100g pinenuts
- 1 tsp chilli flakes
- 1 glass dry white wine
- 150ml double cream
- Handful of basil and flatleaf parsley, finely chopped, roughly equal quantities.
Preheat your oven to gas 6. Firstly, cut your squash in half. As you can probably see from the pics, mine was a rather squashed squash, so I had the remarkably clever idea of cutting horizontally rather than vertically through the squash. Now honestly, this did aid me in persuading the squash to lie still in the pan, put it was hard work. The squash was fairly hard, and it was too much to cut through in one slice, like it would have been if I cut the other way. So if you decide to do this, you’ll need a short, very sharp knife and a steady hand. Anyway, I think I did an ok job. Remove the seeds and stringy stuff from the inside of the squash and put the halves in a shallow roasting tin, cover with foil and cook for 30-45 minutes until almost soft right through.
In the meantime, put a couple of tablespoons of oil in a large frying pan and add the celery, garlic and onion and salt and pepper. Cook over a low heat until they are softened and golden. In another pan, without oil this time, place it over a low heat and crumble the sausages into it, breaking up any big lumps with a wooden spoon. When it is browned, turn off the heat. In the celery and onion mixture, add your mushrooms and courgettes and turn the heat up slightly. Stirring, fry these until softened, and add your sausage. Stir again, add your glass of wine and simmer for a few minutes. Add the cream, chilli and mustard and cook down until the sauce has cooked down – a matter of minutes or so. Remove from the heat, and stir in the herbs and pinenuts. Check the seasoning. Divide the sausage mixture into the squash cavities and return to the oven.
Cook for a further 30 minutes until the squash is cooked through completely and the whole dish is slightly browned on top. Scoff.