for 4 person

To prepare the squash

1	squash (e.g. Muscade), approx. 3 kg

To brown the meat

	oil for frying
800 g	beef ragout, cubes halved
2 ½ tbsp	white flour
1 tsp	salt

To braise the meat

2	onions, cut into strips
2	garlic cloves, sliced
1	bay leaf
2 dl	white wine
2 dl	beef bouillon
½ tsp	nutmeg
½ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
	salt and pepper to taste

How it's done

To prepare the squash

Slice a lid off the top of the squash, set aside. Remove the pumpkin seeds. Scoop out the squash flesh using a melon baller, leaving a border of approx. 3 cm. Roughly chop the squash flesh.

To brown the meat

Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins., dust with flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.

To braise the meat

Sauté the onions, garlic and bay leaf for approx. 3 mins. Add the squash flesh and cook briefly. Pour in the wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 1½ hrs. Season the beef stew.

To roast the squash

Place the squash on a baking tray lined with baking paper, place the lid alongside. Cook for approx. 45 mins. in the lower half of an oven preheated to 180°C. Fill the squash with the beef stew.

Return to the oven

Approx. 30 mins. Serve the stew in the squash. Scoop out the soft squash flesh with a spoon and serve with the dish.

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