Make the most of autumn with Mary Berry: Butternut squash with spinach and mushrooms
Putting on a super spread this season is easy with recipes from Mary Berry’s latest cookbook
This butternut squash with spinach and mushrooms recipe is ideal for a nutritious lunch
Half a small butternut squash per person is ideal for lunch or as part of a main meal. Choose the smallest squash you can find – about 400-700g is the ideal weight.
- 3 x 400g (14oz) butternut squash, halved lengthways through the stalk, with seeds and fibres discarded
- 2tbsp olive oil, plus extra for frying the leeks
- 150ml (5fl oz) water
- Salt and freshly ground black pepper
- 2 leeks, sliced
- 250g (9oz) chestnut mushrooms, quartered
- 100g (3½oz) baby spinach
- 100ml (3½fl oz) double cream
- 75g (2½oz) Parmesan cheese or vegetarian alternative, freshly grated
- Freshly chopped parsley, to garnish
- Dressed salad and slices of bread, to serve
Preheat the oven to 200°C/fan 180°C/gas 6. Put the squash cut side up in a large roasting tin and drizzle the oil all over.
Pour the water around them, season, then roast in the oven for 45 minutes, or until the flesh is soft.
Set aside and allow to cool slightly.
The squash can be prepared a day ahead, up to the point where you’ve sprinkled the remaining cheese on them. Chill overnight.
Meanwhile, drizzle a little oil into a frying pan, add the leeks and cook slowly over a medium heat for 10 minutes, or until soft.
Add the chestnut mushrooms and spinach and stir over a high heat for 10 minutes, or until the spinach has wilted and the mushrooms are nearly cooked.
Remove the pan from the heat and stir in the cream, some salt and freshly ground black pepper, and half the cheese.
Scoop out some of the cooked squash flesh, leaving a 2cm border inside each case, and stir this into the spinach mixture.
Spoon this mixture into the squash cases and sprinkle each with the remaining cheese.
Bake for 20-25 minutes, until golden on top and heated through.
Garnish with a sprinkle of chopped parsley, and serve with a dressed salad and some slices of bread on the side.
The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. Text © Mary Berry 2010, 2019. To order a copy for £20, call 01603 648155 or go to mailshop.co.uk. P&P free. Offer valid until 26 October 2019. Photographs: Georgia Glynn Smith