Thursday, January 17
Bohemian Rhapsody in Squash
1 organic (!) butternut squash
1 lb beef mince
6 rashers of bacon
1 stick celery
3 tablespoons of cinnamon
2 tablespoons of balsamic vinegar (optional for topping)
Wash skin and cut squash in half and scoop out seeds.
Place each half face down in 1/2 inch of hot water in a large pyrex dish
Cook for 30 minutes at 180
Meanwhile in a large frying pan, cook the bacon til nice and crisp
Remove from pan and place to one side keeping the fat in the pan.
Fry up the diced onion and celery stick in the bacon fat, add the mince and the cinnamon and cook til brown
Remove the cooked squash from the oven and when cool- ish, scoop out the warm squash til about 1/4 inch of casing left (er..sufficient to stuff and hold its shape)
Add the brown mince mixture to the bacon and the squash scooped out bit and mix together
Fill each casing and return to oven with some cheese on top if wanted and whilst you fry a little extra onion in the balsamic vinegar and left over mince mixture juices and fat, to give extra taste.
Remove from oven and top with onion and serve.