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Stuffed baby squash with creamy mushrooms & tarragon

Two stuffed baby squash with creamy mushrooms & tarragon served in a small roasting dish

Stuffed baby squash with creamy mushrooms & tarragon

Name: Stuffed baby squash with creamy mushrooms & tarragon
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 onion or acorn squash; 4 tbsp olive oil; 50g dried wild mushrooms; 2 banana shallots peeled and sliced; 200g chestnut mushrooms finely chopped; 2 garlic cloves crushed; 100ml vegetable stock; 250g cooked mixed grains; 4 tbsp crème fraîche; ½ small bunch of tarragon finely chopped; 80g mature cheddar finely grated

Esther Clark

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Serves 4

Easy

Prep: 45 mins

Cook: 1 hr and 30 mins

plus resting

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Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 onion

or acorn squash
4 tbsp olive oil
50g dried wild mushrooms
2 banana shallots

peeled and sliced
200g chestnut mushrooms

finely chopped
2 garlic cloves

crushed
100ml vegetable stock
250g cooked mixed grains
4 tbsp crème fraîche
½ small bunch of tarragon

finely chopped
80g mature cheddar

finely grated

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Nutrition: Per serving

kcal655
fat39g
saturates18g
carbs51g
sugars6g
fibre15g
protein16g
salt0.9g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
step 2

Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
step 3

Divide the filling between the hollowed-out squashes. Put the ‘lids’ on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.

Recipe tip

You can prepare the filling up to a day ahead.

Recipe from Good Food Vegetarian Christmas, December 2020

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