What’s better than a baked butternut squash? One that’s smothered in raclette cheese…
Hola y adiós!
I’m flying off to Barcelona today for a few days for work.
In all honesty, I’ve been a bundle of nerves these last few weeks getting ready for this conference, and while it’s like my umpteenth time working there, the stress never gets easier. If anything, it gets worse!
I’ve barely seen my husband as I’ve been staying up in London so as not to lose time commuting to work, and bless his sweet heart, he planned a lovely meal for us last night before I left. Guess what he had in mind?
Ever since we watched his programme, we’ve been following Heston Blumenthal’s way of preparing a steak before you grill it. The trick? Buy a super thick slice (at least an inch or more)and let it air dry in a fridge (unsealed and uncovered) for between 24-48 hours. This dries it out and intensifies the flavour. Take your steak out an hour before you grill it to bring it back up to room temperature.
He asked me to pick up some potatoes for baking to go with our steaks and while I was at the greengrocer’s, I spied the cutest little baby butternut squash ever! I am a lover of the ‘dink’ ie anything dinky and cute – I can’t help it – so I couldn’t resist and decided to buy one potato and this baby squash to have with our supper. Look, it’s barely bigger than the potato…!
I had the perfect recipe in mind as last year, I remembered a recipe on epicurious which was basically a halved butternut squash roasted with some brie.
We didn’t have any brie in the house but we did have some smelly raclette left, so raclette’s what we used but on both the squash and the baked potato.
My oh my were these delicious! They are practically a meal in itself but they were much nicer with the steaks we had to go with it, and the grilled courgettes and blanched mange tout as well.
No real measurements today but if you’re game to try these baked beauties yourself, here’s all you need to do.
- Cut/peel the skin of your butternut squash
- Cut them in half and discard the seeds
- Drizzle some olive oil over the squash
- Sprinkle some sea salt, black pepper and fresh thyme over them
- Bake in a 180 degree (celsius) oven for 40 minutes
- Take them out, place slices of cut raclette cheese over them
- Return them to the oven and bake for another 10 minutes
We put a drizzle of worchestershire sauce over our baked potatoes before placing some raclette on them too.
I know that I’ve just said that we’re trying to watch what we eat more. Yes this is a blow-out but I also know I’m hardly going to get a chance to eat much in the next few days. It’s always the case at a conference because the food is dire! What is it about conferences and bad food??
Anyway… as I’m away, my husband’s going to take over again and post some of his recipes this week until I return.
Enjoy the rest of your sunday and have a wonderful week!
Lots of love