Recipe - Stuffed Butternut Squash With Leeks And Gruyere With Banana

1 Butternut squash
2 tablespoon Olive oil
1 small Onion; finely chopped
2 Cloves garlic; crushed
2 Leeks
1 small Hand sage leaves
150 g Gorgonzola cheese
Seasoning
1 Tomato for garnish

FOR THE BRIOCHE PUDDING
2 Mini brioche buns
1 Banana
3 tablespoon Dark muscovado sugar
4 tablespoon Dark rum
One fourth pt Double cream; (already in a
bowl)
1 Egg; beaten
Icing sugar to dust

Preheat the oven to 200c/400f/Gas 6.

1 Halve the butternut squash and remove the seeds. Cut out the flesh,
leaving about One fourth inch all around the shell of one half. Brush with olive
oil, pop in a microwave and bake for 3 minutes until it starts to soften.
Chop the reserved flesh into 1/4in cubes.

2 Heat the remaining oil in a frying pan and cook the onion, garlic and
leeks for a minute until they begin to soften. Stir the butternut squash
flesh into the pan with the sage and cook for 3 minutes until browned.

3 Crumble the cheese. Remove the butternut squash half from the microwave
and pop into a dish. Pile the mixture from the pan into the shell. Sprinkle
over the gorgonzola cheese and bake for 8 minutes until the cheese is
melted and bubbling and the vegetables are tender.

4 For the Brioche Puddings: Preheat the grill. Slice the brioche and banana
into thin rounds. Place 3 rounds of brioche into the base of a gratin dish
and arrange slices of banana on top. 5 Sprinkle over the muscovado sugar
and the rum and continue to layer until all the ingredients are used up,
ending with a layer of brioche rounds.

6 Mix together the cream and egg in a pan and heat lightly and the pour
over the top. Place under the grill for 2 minutes until golden and
bubbling.

7 Remove the squash from the oven and place on a serving plate. Garnish
with tomato. Serve with the brioche pudding.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.