Roast Squash Stuffed with Wild Venison and Chestnuts

Ingredients

• 2 small butternut squash (about 1.6 kg total)
• 500 g wild venison mince
• 25 ml olive oil
• 150 g onion, chopped
• 2 garlic cloves, chopped
• 150 g ready-cooked chestnuts, chopped
• 40 g dried cranberries
• 100 g spinach, washed
• 200 ml low-salt vegetable stock
• 1 tsp dried thyme
• 40 g Parmesan, grated
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Halve the squash lengthways and scoop out the seeds. Brush with 15 ml oil and half the seasoning, place cut-side up in a roasting tin and roast for 45–55 minutes until the flesh is tender.

2. 2

   While the squash cooks, heat the remaining oil in a sauté pan. Soften the onion for 5 minutes, add the garlic and mince and cook for 8 minutes, breaking up the meat.

3. 3

   Add the stock, thyme, chestnuts, cranberries and remaining seasoning. Simmer for 10 minutes. Stir in the spinach and cook until wilted. Check that the mince is piping hot, has no pink and reaches 70°C for 2 minutes.

4. 4

   Scoop a little cooked flesh from the long part of each squash half to enlarge the hollow, leaving a sturdy border. Stir the scooped flesh into the mince mixture.

5. 5

   Divide the hot filling between the squash halves and scatter with Parmesan. Return to the oven for 15 minutes until the topping is golden and everything is piping hot in the centre.

6. 6

   Serve a squash half per person, or divide the larger halves into two pieces if serving with other dishes.