Hamilton squash from Happy Days with the Naked Chef (page 226) by Jamie Oliver

  • coriander seeds
  • rosemary
  • garlic
  • red onions
  • butternut squash
  • sun-dried tomatoes
  • pine nuts
  • basmati rice
  • dried chiles
  • dried porcini mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 28, 2014

    My husband isn't a big fan of autumn squashes, but enjoys the occasional savory preparation, and this one works well because he loves the filling ingredients. It makes a beautiful vegetarian main course, and I appreciate the fact that while it does take a little work to scoop out the sauce, it can be stuffed in advance; simply put it in the over for dinner when you get home. Besides, it's less work than recipes that have you peel and cube the squash!

  • wester on January 01, 2010

    Festive, tasty and vegan. It looks spectacular and tastes good. Pretty easy, except for scooping out the flesh from inside the squash. A teaspoon definitely does not work, I will try a melon baller next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.