Squash is a colorful and delicately flavored vegetable, popular with children. It is also carotenoid which is good for your health also. Studies have also shown that beta-carotene may also help to protect the skin from ultraviolet light.
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COOKING TIPS:
If the squash skin collapses while you are scaping out the flesh, scrape it all out and pile the mixture into two small, or one larger, gratin dish for serving. It will taste just as good.
MORE ABOUT RECIPE:
Total Preparation time: 10 minutes
Cooking the whole time: 1 hour
Calorie in per portion: 231 Kcal
Fat per portion: 7 g
of which saturated: 3.6 g
Serves: 2
Suitable for vegetarians
INGREDIENTS:
Butternut squash: 1
Half-fat creme fraiche: 3 tbsp
Paprika: 1 tbsp plus extra for sprinkling
Spring Onions: 3 trimmed and finely chopped
Grated Parmesan-like cheese: 2 tbsp
Coarse breadcrumbs: 2 tbsp
RECIPE PREPARATION:
1)Preheat the oven for cooking to 200 c/ 400F/Gas 6. Halve the squash lengthways and take out the seeds and all the threads with a spoon and discard them properly. Put on a bakery sheet and roast for 40 to 50 minutes until the flesh is soft when you test it with a knife.
2) Put a squash half on a board and leave until cooked enough to handle( or put on thick rubber gloves to hold the hot vegetable and do it straightway) . Scrap flesh into a bowl, leaving a thin border and keeping the skin and shape of the squash intake.
3) Roughly mash the flesh with a fork and mix in the creme fraiche, paprika, and spring onion.
4) Pile the mixture back into the shells. Put on a bakery tray and sprinkle with the grated cheese and bread crumbs and a little paprika on it. Put the squash shells back into the oven and cook for another 10 to 15 minutes until it is properly cooked and browned on top and piping hot.