A couple of weeks’ ago, I had the pleasure of interviewing Caitlin Ruth, head chef of Deasy’s Harbour Bar and Restaurant for our local radio station, Clonline Radio (listen to the interview here).  This was the second time I had the chance to interview Caitlin, and as before it was a lot of fun – more like having a chat, only that the wine was missing!

During our interview, Caitlin mentioned a recipe she made for a vegetarian friend who came for Christmas Dinner one year.  A whole baked squashed, stuffed with loads of yummy things, served up whole and sliced at the table.  I immediately fell in love with the notion of the humble squash being given as glorious a treatment at the turkey itself.

When I asked for the recipe, I didn’t think Caitlin would actually say yes, but she did.  True to her word, a few days later arrived pictures and the full recipe of how to make her Baked Squash. I’m sharing this recipe with you as I feel now is about the time that there are people out there starting to have a melt down about what to make their vegetarian dinner guest on Christmas Day that isn’t a totally predictable nut roast.  Well, thanks to Caitlin you no longer have to worry – we’ve got you covered!

Ingredients:

This recipe is great as either an accompaniment to a traditional Christmas or Thanksgiving dinner, or as a centrepiece for a meat-free feast. 

Get a small (4”-6” in diameter) eating pumpkin or squash – often Devoy’s from Rosscarbery sell them in the Clonakilty Friday market or in Supervalu.

• 1 squash or pumpkin
• 1 large onion, chopped finely
• 3 sticks celery, chopped finely
• 3 cloves garlic, chopped finely
• handful toasted, chopped pecans
• handful pitted and chopped prunes
• 1 cup of cooked puy lentils
• 2- 3 cups breadcrumbs
• 200 ml white wine
• 200 ml cream
• olive oil
• butter
• salt
• pepper
• herbs of your choice, such as sage, thyme, parsley, rosemary, roughly chopped

Method:

• Slice off the top of the pumpkin, reserving the lid, and scoop out and discard the seeds.  Scoop out more of the pumpkin, to make the pumpkin walls a bit thinner, dicing and reserving the scooped-out flesh.
• Fry the onion, celery, and garlic in a glug of olive oil and a knob of butter on low heat until soft and sweet.  Add the chopped, reserved squash flesh and fry for a few more minutes.
• Turn up the heat, pour in the white wine and bubble until nearly reduced.
• Pour the cream in and bubble until quite thick.
• Put the rest of the ingredients (pecans, prunes, lentils, herbs and breadcrumbs) into a bowl and pour the hot mixture over it, stirring until combined with a wooden spoon.  Season to taste with salt and pepper. 
• Press as much stuffing as fits into the hollowed out squash, put the lid back on and wrap the squash very well in tin foil.  Put the wrapped squash on a tray and put into a 180 degree oven for at least an hour. The cooking time depends on how thick the walls of your squash are. 
• To determine if the squash is cooked, just slide a knife into the squash (through the foil as well) and  if the knife slides in easily, the squash is done. 
• To serve, unwrap the squash, place on a bed of leaves or vegetables, and carve into wedges at the table.  It’s nice with a herb or garlic oil.

 

Happy Thanksgiving and a Merry Christmas from Caitlin and Kate!