Stuffed Squash with Leek and Blue Cheese

Charmaine Lu -
  • 1 butternut squash, halved lengthways and seeds discarded
  • 75g butter
  • 2 chopped leeks
  • 2 chopped garlic cloves
  • 50g soft breadcrumbs
  • 250g cooked mixed grains from a pouch
  • 100g stilton, crumbled
  • Chopped parsley
  • ½ lemon, juice only
  • Preheat the oven to 190C. Scoop out some of the squash flesh, leaving a 2cm thick shell. Chop the squash flesh and fry with the butter and leeks, season well and cook for 15 mins until soft. Add the garlic, cook for 1 minute more, then stir in the grains and breadcrumbs and mix well. Season, stir in the cheese, lemon juice and parsley, then spoon the mixture into the squash shell.
  • Tie the 2 halves of the squash back together, drizzle with oil and roast for 90 mins. Place on a serving board and carve, serving with some wilted kale and a rich vegetable gravy - fantastic!
2 hrs
4 serving