Roasted Butternut, with Blue Cheese and Shiitake Mushrooms
Ingredients
- 1 large butternut squash
- 1 garlic clove, crushed
- 160g orzo pasta
- 1 banana shallot, finely chopped
- 10 fresh sage leaves, shredded
- 60g shiitake mushrooms, sliced
- 125g vegetarian blue cheese,crumbled
- 30g walnuts, roughly chopped
- olive oil, for brushing
- three knobs of butter
Method
- 1
Preheat the oven to 190C/375F/Gas 5. Clean the outside of the squash. Cut the squash in half, Scoop out and remove the seeds and soft fibres.
- 2
Place the squash halves in an ovenproof dish; add a knob of butter and the garlic to the hollow of each butternut. Brush the rest of the flesh with olive oil and season with salt and pepper. Bake in a preheated oven for 1hr until the squash flesh is fork tender.
- 3
While the squash is cooking, prepare the filling by cooking the pasta according to the pack instructions.
- 4
Sauté the sage, mushrooms and shallots in a frying pan with a knob of butter, until soft. Mix this in with the cooked orzo.
- 5
Scoop the flesh from the butternut squash leaving a good 1cm of flesh. Mix the scooped out flesh with the pasta mixture, along with half of the blue cheese and walnuts.
- 6
Divide the mixture between the two butternut halves and sprinkle each with the remaining cheese and walnuts.
- 7
Place back in the oven for 15 minutes, until cheese is melted and slightly golden all over, then serve.
PER SERVING: 58.7 FAT (Excluding extras)
Roasted Butternut, with Blue Cheese and Shiitake Mushrooms was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 large butternut squash
- 1 garlic clove, crushed
- 160g orzo pasta
- 1 banana shallot, finely chopped
- 10 fresh sage leaves, shredded
- 60g shiitake mushrooms, sliced
- 125g vegetarian blue cheese,crumbled
- 30g walnuts, roughly chopped
- olive oil, for brushing
- three knobs of butter
- 1
Preheat the oven to 190C/375F/Gas 5. Clean the outside of the squash. Cut the squash in half, Scoop out and remove the seeds and soft fibres.
- 2
Place the squash halves in an ovenproof dish; add a knob of butter and the garlic to the hollow of each butternut. Brush the rest of the flesh with olive oil and season with salt and pepper. Bake in a preheated oven for 1hr until the squash flesh is fork tender.
- 3
While the squash is cooking, prepare the filling by cooking the pasta according to the pack instructions.
- 4
Sauté the sage, mushrooms and shallots in a frying pan with a knob of butter, until soft. Mix this in with the cooked orzo.
- 5
Scoop the flesh from the butternut squash leaving a good 1cm of flesh. Mix the scooped out flesh with the pasta mixture, along with half of the blue cheese and walnuts.
- 6
Divide the mixture between the two butternut halves and sprinkle each with the remaining cheese and walnuts.
- 7
Place back in the oven for 15 minutes, until cheese is melted and slightly golden all over, then serve.
PER SERVING: 58.7 FAT (Excluding extras)
Roasted Butternut, with Blue Cheese and Shiitake Mushrooms was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
