I ate the last of my squashes this weekend. The little baby ones that have been so pretty as decorations. The ones that didn’t get stolen for Halloween. I was inspired to keep them whole by this recipe by Emma at The Food Gatherer. I then remembered seeing something similar in one of Diana Henry‘s books and concluded that it really is the ultimate comfort food to cosy up with. It’s a supper for a cold, autumn evening. A crisp Sunday night like tonight and needs nothing more than some crusty bread for dipping and a dry white for sipping.
This recipe is adapted from Diana Henry’s Roast Figs, Sugar Snow. I added some thyme from the garden. I was out raking leaves and I could smell it so strongly from the little corner where it lives that it made me hungry. It takes a slight edge off the creaminess and adds to the wonderful aroma that will fill your kitchen.
[recipe title=”Roasted Porcini and Thyme Squash” servings=”4″ time=”60 mins” difficulty=”Easy”]
- 4 small squashes – If you can’t find any just use the bottom rounded part of a butternut squash
- 80g dried porcini mushrooms
- 50g soft unsalted butter
- 200ml double cream
- 80g grated parmesan
- Salt and pepper for seasoning
- 6 fresh thyme sprigs
- A baguette or similar crusty bread
To make them
- Preheat the oven to 190C
- Put the mushrooms in a large bowl, cover them over with boiling water and set aside.
- Prepare the squashes. First cut off the top which will act as the ‘lid’ and then by scoop out the seeds.
- Line them with the butter. You just need to get in there with your fingers and smear the butter as evenly as you can.
- Put the squashes into a roasting tin and season them with a sprinkling of salt and pepper.
- Take the mushrooms out of the water, squeeze and excess water out and then divide them between the four squashes.
- Add a sprig of thyme to each one.
- Pour over the cream and season again.
- Bake for 30 minutes and then take them out of the oven.
- Sprinkle over the parmesan, season again and then put them back in the oven for 15 minutes. The squash should be soft and tender when it’s ready. A sharp knife will glide in and out easily.
- At this point I’d go slip into your PJs and comfy wooly socks and pour yourself a glass of wine and slice up some of the bread in preparation for dinner.
- Take the squashes out of the oven. Pop them onto a plate and sprinkle over some fresh thyme leaves.
- Plonk yourself down on the sofa in front of the fire with a nice film and enjoy the plate of comfort.