We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the first, enjoy…
Butternut Squash and Thyme Stuffed Onions Recipe
Serves 4
Ingredients
- 1 butternut squash
- 2tbsp light olive oil
- 6 Large onions
- 1\2 tbsp chopped thyme
- 2tbsp light olive oil
- A few sprigs of thyme
Method
- Pre heat oven to 190°c. Cut the squash in half lengthwise, scoop out the seeds, then score diagonally in both directions across the flesh almost to the skin at 1inch intervals.
- Rub half of the oil into the squash and season with a little salt.
- Roast the squash in the oven for 30 – 40 minutes or until tender and caramelized.
- Bring a pan of salted water to the boil. Peel the onions then cut in half through the root end.
- Carefully remove the first three layers, cook in the salted water for 3-4 minutes until tender.
- Finely dice the center part of the onion and cook gently in the other half of the olive oil with a pinch of salt and the chopped thyme until tender. Scoop out the flesh of the squash and crush it in the pan with the onions.
- Check the seasoning then spoon the mixture into the onion shells. Roll the shell around the filling so that it overlaps a little at the join.
- Arrange the onions in an oven proof dish and scatter the thyme sprigs over, drizzle with a little olive oil, and reheat in the oven for 15 minutes.
- The onions are even better when warmed through in the juices of a roasted meat joint for the last 15 minutes of cooking.
Recipe by Steve Groves Head Chef Roux at Parliament Square