Sunday, May 7, 2017
Posted on 3:11 PM by Javier Roddam
There's an easy way to cook a roast dinner for meat-eaters and vegetarians at the same time without needing a double oven, which not many people have in their kitchens. But there's one thing that many people do have: a slow cooker.
At Easter I really wanted to eat roast lamb, and had the idea of doing a roasted butternut squash for my mother-in-law who is vegetarian. I was worried that the smell of the lamb roasting would mean I couldn't cook the squash at the same time; I thought about roasting the squash while the lamb was resting but wasn't sure I had enough time. Instead, I decided to do the butternut squash in the slow cooker which meant I could put it on at the same time and not have to worry about it.
The recipe I used was a mish-mash of ideas I found online. I've made a stuffed roast butternut squash before; this time I decided to scoop out the butternut squash itself and use that as the filling.
To serve one, you need:
half a butternut squash
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
30g walnut halves, chopped
30g goat's cheese, crumbled
1 tsp dried mixed herbs
Peel the butternut squash and cut it in half lengthways and remove the seeds. Place the butternut squash cut-side up. Cook on high for about two hours until the squash has softened. Meanwhile mix together the other ingredients.
Scoop out the centre of the butternut squash, leaving around 1cm around the edge so it retains its structure. Mash the butternut squash that you have removed in a bowl with the other ingredients.
Spoon the mixture back into the butternut squash; you can keep this warm in the slow cooker on low if you need to.
I'm sharing this with Meat Free Mondays, hosted by Jacqueline at Tinned Tomatoes.