Halve the butternut squash. Chop the red onions. Grate the Gruyère cheese.
- 1 Preheat the oven to 200°C/180°C fan oven/gas mark 6. Scoop the seeds out of the butternut squash halves and put them into a large roasting tin. Season well and drizzle with 1 tbsp oil. Roast for 30 minutes
- 2 Heat the remaining oil in a pan and cook the red onion over a medium heat for about 10 minutes until starting to soften and turn golden. Stir in the pine nuts and cook for 1 minute. Tip into a bowl with the sour cherries or cranberries. Season well.
- 3 Split the sausages and put the meat into the bowl. Mix everything together with your hands until combined. Spoon the mixture evenly into the hollows in the squash. Sprinkle with the cheese.
- 4 Reduce the oven temperature to 180°C/160°C fan oven/gas mark 4. Continue to roast the filled squash in the oven for a further 20-30 minutes until golden and the squash is very tender.
Delicious, could do with some breadcrumbs etc to make the filling less solid but really tasty.
Delicious and so easy to make. Made this for a friend and served it with a salad. It went down a treat!
Nice recipe and winter style food. I thought it needed some form of herbs or stuffing to be added to the mix for more depth. Will make again with this slight change.
- Average per serving
- Calories 476.0kCal