Then I softened some onion, garlic and mushrooms in a pan and threw in some lardons until they were just cooked, and allowed to cool in a bowl. I then chopped up some of the squash into a fine mush (or as fine as you can get it!!), and added this to the onion mix, along with a handful of basmati rice, some mixed herbs, and salt and pepper. Mix all this together then spoon into the butternut squash.
Put both halves together and rub all over with some olive oil. Wrap in foil and place on a baking tray. Bake in a preheated oven at about 180 degrees for about an hour and a quarter. Then unwrap the silver blanket and I served it with some grated cheese. Delicious!!
For dessert, we had vanilla cupcakes with white chocolate and cream cheese frosting topped with fresh strawberries. They were amazing!!
I made a basic sponge mixture for the cupcakes and for the frosting I melted 150g white chocolate and set aside to cool. In a separate bowl I beat 150g of cream cheese with 50g of soft butter and 5 tablespoons of icing sugar. Then add the white chocolate to the mixture and leave to cool and set slightly.
To be honest, as usual I was too impatient and tried to ice the cupcakes before the frosting had set a little, so it was still quite runny. Instead of scooping the frosting on the top of the cupcake, I hollowed out a little of the cupcake and filled it with the runny frosting before adding sliced strwaberries. It tasted amazing slightly warm but just didn't look quite as nice. Turns out patience really is a virtue. Wonder when I'll finally learn my lesson.
After about half an hour or so in the fridge, the frosting had set and was the perfect consistency for icing the cupcakes for a cleaner and more professional look. Totally indulgent and a perfect end to the weekend!!