Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Butternut squash with tomatoes and thyme

Serves 6

Ingredients

2 medium butternut squash
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
6 ripe vine tomatoes, quartered
Olive oil
Fresh thyme, stalks removed
½ glass white wine
225ml/7½ floz (1 tub) mascarpone
110g/4 oz parmesan cheese, roughly grated
Salt and pepper

Method

• Preheat oven to 200C/400F/Gas 6/Baking oven of Aga.
• Cut the squash in half and remove the seeds. Peel carefully, the skin is quite tough. Cut into small chunks.
• Heat some olive oil in a large pan and sauté the onions with a pinch of salt until they begin to look transparent. Add the garlic and chilli, stir and cook for 1-2 minutes. Add the squash and stir to coat the squash with the onion mixture. Add the wine and cook until the liquid has been absorbed.
• Stir in the tomatoes and thyme. Season well and transfer to a deep ovenproof dish.
• Using a teaspoon, dot the mascarpone over the surface and sprinkle over the parmesan.