Stuffed Butternut Squash with Cheese Muffins

Today’s dinner was Stuffed Butternut Squash which I served with some savoury Cheese Muffins! I’d never tried savoury muffins before but they were extremely yummy, they went really well with the dish, and everyone was licking the wrappers clean! At times my family have absolutely no manners…

Here are the recipes!

Stuffed Butternut Squash with Cheese Muffins

Stuffed Butternut Squash with Cheese Muffins (v)

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: Serves 4

Ingredients

  • 1 Butternut squash
  • 1 Onion
  • 2 Cloves of garlic
  • A couple of handfuls of spinach
  • Half a small bag of pine nuts
  • A sprig of sage
  • Parmesan

Instructions

  1. Cut the butternut squash in half. Remove the pulp and seeds and score the rest of the flesh deep, rubbing with olive oil.
  2. Place in a hot oven (roughly gas mark 6) for an hour until softened.
  3. While the squash is cooking toast the pine nuts and combine with a mixture of spinach, onion, garlic, sage and Parmesan to taste.
  4. When the butternut squash has softened scoop some out and mix with the filling. then return to the skin of the butternut squash and cook for a further 40mins.
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If you want to be really unhealthy, top the stuffed squash with cheese in the last 5 minutes of cooking. The butternut squash is then ready to serve!

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Method:
Sift the flour, baking powder and salt into a bowl. Add the butter and rub into bread crumbs.
Add all of the wet ingredients (including the cheese) into the bowl and combine.
Do not worry about the mixture looking lumpy and sloppy in places.
Top with a couple of cubes of cheddar per muffin.
Place into muffin cases and bake for 20mins at gas mark 6. They are ready when a knife comes away clean and the tops have bubbled and become golden.
Enjoy!

5 comments

  1. Thanks Russ! Couldn't decide if I was giving in to consumerism by buying the same cases as Costa Coffee…or just being awesome 😉 I decided the latter! 😀 Good old ebay!

  2. I made a variation of these muffins last weekend, it's a great recipe. I used your basic mix with a bit of sweetcorn and goats' cheese, to use up some leftovers. I have a similar recipe from the Cranks Bible (a great vegetarian cookbook, by the way), which uses goats' cheese, sun-dried tomatoes, black olives and fresh basil.

  3. That sounds like a very interesting variaion Jenny! I might just have to try it 🙂 what is the texture of the goats cheese like in the muffin once it's cooked?

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