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Giant stuffed squash
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Total Time:
2 hours
Impress your guests with a show-stopping cheesy leeks bowl featuring a mouthwatering cheese sauce and crunchy walnut topping. Perfect for any festive feast!
Ingredients:
  • 1 French or porcelain princess pumpkin (26-28cm in diameter) or 3 butternut squash
  • olive oil
  • 1 whole nutmeg for grating
  • 1 kg leeks
  • 2 cloves of garlic
  • 10 g unsalted butter
  • ½ a bunch of thyme (15g)
  • 2 bay leaves
  • 1 heaped tablespoon plain flour
  • 375 ml milk
  • 200 g mix of melty cheeses such as Gruyère, Red Leicester, Cheddar
  • 200 g stale bread
  • 50 g walnuts
  • 2 sprigs of fresh sage to garnish
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Cut the top off the squash and remove the pulp and seeds. - Place squash in a roasting tray, cut side up. - Drizzle with 2 tablespoons of olive oil, add nutmeg, sea salt, and black pepper. - Rub seasonings over the flesh, cover with foil and roast for 1½ hours or until tender. - Cut leeks in half lengthwise and slice. - Peel and finely slice garlic. - In a pan over medium heat, melt butter, add garlic, thyme, and bay leaves. - Add green leeks, salt, and pepper, cook for 10 minutes. - Add white leeks, cook until starting to soften. - Add flour, milk, simmer until thickened. - Remove from heat, stir in cheeses. - Pour sauce into the squash. - Blitz bread into breadcrumbs, mix with walnuts, scatter over the sauce. - Bake for 20 minutes until golden. - Fry sage leaves in oil until crisp. - Sprinkle sage and thyme over the baked squash before serving. Enjoy!

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