This is proper comfort food. It’s a supper for a cold, autumn evening. A crisp bonfire night type evening. It’s a dish in itself and needs nothing as accompaniment except perhaps a glass of white wine.
This recipe is from Diana Henry’s Roast Figs, Sugar Snow with one small addition of mine – thyme. It was an afterthought added for some interest for the photograph below but actually it takes a slight edge off the creaminess and another wonderful aroma.
- 4 small squashes – I couldn’t find any so I used the bottom rounded part of a butternut squash
- 80g dried porcini mushrooms
- 50g soft unsalted butter
- 200ml double cream
- 80g grated parmesan
- Salt and pepper for seasoning
- Fresh thyme sprigs
To make them
- Preheat the oven to 190C
- Put the mushrooms in a large bowl, cover them over with boiling water and set aside.
- Prepare the squashes by scooping out the seeds and lining them with the butter. You just need to get in there with your fingers and smear the butter as evenly as you can.
- Put the squashes into a roasting and season them with a sprinkling of salt and pepper.
- Take the mushrooms out of the water, squeeze and excess water out and then divide them between the four squashes.
- Pour over the cream and season again.
- Bake for 30 minutes and then take them out of the oven.
- Sprinkle over the parmesan, season again and then put them back in the oven for 15 minutes. The squash should be tender.
- Sprinkle over the fresh thyme just before you serve these. You can add a chunk of crusty white bread for dipping but this is just as lovely on it’s own.