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Roasted Porcini and Thyme Squash

Total Time1 hr
Servings: 4


You'll need
  • 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
  1. Preheat the oven to 190C
  2. Put the mushrooms in a large bowl, cover them over with boiling water and set aside.
  3. Prepare the squashes.  First cut off the top which will act as the 'lid' and then by scoop out the seeds.
  4. Line them with the butter. You just need to get in there with your fingers and smear the butter as evenly as you can.
  5. Put the squashes into a roasting tin and season them with a sprinkling of salt and pepper.
  6. Take the mushrooms out of the water, squeeze and excess water out and then divide them between the four squashes.
  7. Add a sprig of thyme to each one.
  8. Pour over the cream and season again.
  9. Bake for 30 minutes and then take them out of the oven.
  10. 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.
  11. 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.
  12. Take the squashes out of the oven. Pop them onto a plate and sprinkle over some fresh thyme leaves.
  13. Plonk yourself down on the sofa in front of the fire with a nice film and enjoy the plate of comfort.