Description
Jamie Oliver’s Stuffed Roasted Squash is a hearty, flavorful dish perfect for a cozy meal or as a stunning vegetarian main course. The roasted squash is tender and sweet, filled with a delicious stuffing packed with herbs, grains, and cheese, making it a balanced and satisfying dish.
Ingredients
Scale
For the Pastry:
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- 1 sheet of ready-rolled puff pastry
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- 1 tbsp butter (for greasing)
For the Custard Filling:
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- 250ml (1 cup) whole milk
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- 250ml (1 cup) heavy cream
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- 100g (½ cup) caster sugar
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- 1 tbsp cornstarch
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- 1 tsp vanilla extract
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- 4 large egg yolks
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- ½ tsp cinnamon (optional)
Instructions
Step 1: Prepare the Pastry
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- Preheat the oven to 220°C (430°F).
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- Grease a 12-hole muffin tin with butter.
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- Roll out the puff pastry and cut it into 12 even circles.
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- Press the pastry circles into the muffin tin, ensuring they reach up the sides.
Step 2: Make the Custard
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- In a saucepan, whisk together the milk, cream, sugar, and cornstarch.
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- Heat gently over medium heat until warm but not boiling.
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- In a separate bowl, whisk the egg yolks and vanilla extract.
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- Slowly pour the warm milk mixture into the egg yolks, whisking continuously.
Step 3: Fill and Bake
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- Pour the custard into each pastry shell, filling about ¾ full.
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- Sprinkle lightly with cinnamon if using.
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- Bake for 18-20 minutes until the custard is golden and caramelized.
Step 4: Cool and Serve
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- Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack.
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- Serve warm or at room temperature.