Adapted from “Roast Figs, Sugar Snow,” by Diana Henry (Mitchell Beazley/Octopus). Serves 4.
Ingredients
2 small winter squash, such as butternut or acorn
1 ounce dried porcini mushrooms
Butter, softened
Salt and pepper
1/2 to 1 cup heavy cream
Grated parmesan cheese to taste
Directions
Halve the squash and scoop out the fiber and seeds. Just cover the dried mushrooms with boiling water and leave to soak for 15 minutes. Preheat the oven to 375 degrees.
Place the squash in a roasting tray and smear butter on the inside and around the flesh at the top. Season. Drain the mushrooms and divide them between the squash halves. Pour cream into the cavity ( 1/4 of the cream in each) and season again. Cook in the preheated oven for 30-45 minutes, or until completely tender. You may need to top up with cream if you are using a squash that takes a particularly long time to cook. Sprinkle cheese on each squash about 15 minutes before the end of cooking time.
