Butternut Squash Rarebit with Mash Surprise by Zoe Box (From Worcester News)

Butternut Squash Rarebit with Mash Surprise by Zoe Box

12:23pm Wednesday 25th March 2009 in

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This recipe has been taken from the Elgar Students Might Mince Cookbook which can be purchased for £3 and funds from the sale of these books goes to Acorns Children's Hospice. Click on link below for story about this book.

http://www.worcesternews.co.uk/kidzzone/school/elgar/blackboard/4232859.The_Mighty_Mince_Cookbook/

Have a go at this lovely recipe.

Butternut Squash Rarebit with Mash Surprise by Zoe Box

• 100g mince beef
• Half a butternut squash
• 1 tablespoon of olive oil
• 100g rice (cooked and drained)
• 100g grated cheddar
• 2 beaten eggs
• 1 tablespoon of Worcester sauce
• 100g frozen peas
• Salt and Pepper
• Half a teaspoon of cayenne pepper
• 2 tablespoons of tomato puree
• 1 clove of garlic
• 2 medium size potatoes
• 1 leek
• 25g of butter
• 1 sprig of thyme
• Half a green pepper

  1. Pre heat the oven to 190oc, 170oc fan, gas mark 5. Cook rice in boiling water for 10 mins until done then drain in a colander and put in a bowl to cool. Repeat for peas.

2. Cut the butternut squash in half and scrape out the seeds and then peel it. Put on to a baking tray, drizzle with olive oil and season with salt and pepper. Cook for 20-30 mins until softened, drain any excess juice.

3. Peel off most of the leeks outer leaves until clean then cut it in half and put aside one half. Cut into thin slices and put into a boiling pan of water for 10 mins.

4. Put the beef into a small frying pan for 10-15 mins until brown then add the tomato puree in and stir until all the beef is covered.

5. Put into the centre of the butter nut halves and put aside.

6. Put the cayenne pepper into a bowl and the two beaten eggs with the rest of the green pepper and season with salt and pepper.

7. Add the Worcester sauce and mix together.

8. Put on top of the meat mixture in the butternut halves and cook for 20-25 mins more.

9. Peel the two potatoes and cut them in half and put them into a pan for 10-15 mins until soft.

10. Mash the potatoes when cooked, repeat for the remains of leek but add to the mash when done.

11. Add a crushed clove of garlic and mix.

12. To finish place the two halves of the butternut squash under a preheated grill until the cheese is nicely browned (about 5 mins).

13. Sprinkle the thyme over all and serve.

Preparation time 10 - 15 minutes
Cooking time 1 hour 20 minutes
Serves 2