The concept for this recipe wasn't mine...I can't remember where it originally came from; it's quite likely from the BBC Food website, but I can't now find the one I used. Anyway, I haven't looked at the original recipe for a long time and it has evolved over time, generally depending upon what I have in the cupboard.
First, you split your squash down the middle, scoop out the seeds and fibres from the cavity and place the two halves in a baking tray. Season with a drizzle of olive oil, salt and crushed chillies.
Place in the oven at 200°C for about forty minutes. Meanwhile, sizzle up some pancetta, finely chopped spring onions and some garlic purée. Add three dessert spoonfuls of mascarpone to the mixture and spoon into the cavity of the roasted squash and sprinkle with some grated cheese (parmesan is probably best).
Then, give it another ten minutes in the oven for the filling to bubble nicely. It's lovely served with rocket leaves.
No comments:
Post a Comment