Roasted Porcini and Thyme Squash
To make them
- 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
- 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.