Creamy seasonal stuffed squashes

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Gluten Free

This is a fantastic way to kick off squash season! Delicious sweet and nutty squashes stuffed with a creamy and cheesy filling with sauteed leeks that are in season right now at the farm This recipe is perfect for Delicata squashes which will be a regular feature in your veg boxes over the next few months as they can be cut lengthways to create a boat like shape perfect for stuffing. This recipe is perfect with an autumnal salad from the farm.

Ingredients

2 Squashes such as Delicata or Uchiki Kuri
2 Leeks (4-500g)
Olive Oil
250g Crème Fraiche
100g Cheese such as Gruyere or Cheddar
1 tbsp Dijon mustard
Nutmeg
Salt and White Pepper
Pumpkin seeds

Method

Step 1.

Pre heat your oven to 180c. Firstly prepare your squashes. Clean the outside as there may still be some mud on from the fields. Cut the squashes down the middle lengthways and scoop the seeds out from the middle then place on a baking tray.

Step 2.

Prepare your leeks by trimming the tough tops (save for stock) then wash. Finely slice your leeks then add to a pan with s drizzle of olive oil and a pinch of salt. Sautee for around 10 mins until soft, stirring every so often. Take off the heat and allow to cool. Add the leeks to a mixing bowl.

Step 3.

Add the crème fraiche, Dijon mustard, a grating of nutmeg and a small pinch of white pepper to the leeks. Grate in the cheese and taste for seasoning adding salt if needs be. Mix well then spoon into the squashes. Sprinkle some pumpkin seeds over the top for added texture.

Step 4.

Bake in the oven for around 45mins to an hour until the squash flesh is soft and the filling is brown and bubbling. Serve straight away.