Stuffed Butternut Squash with Leeks And Gruyere With Banana
- 1 Butternut squash
- 2 tb Olive oil
- 1 sm Onion; finely chopped
- 2 Cloves garlic; crushed
- 2 Leeks
- 1 sm Hand sage leaves
- 150 g Gorgonzola cheese
- Seasoning
- 1 Tomato for garnish
--------------------------FOR THE BRIOCHE PUDDING--------------------------
2 Mini brioche buns
1 Banana
3 tb Dark muscovado sugar
4 tb Dark rum
1/4 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 1/4 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
2 Mini brioche buns
1 Banana
3 tb Dark muscovado sugar
4 tb Dark rum
1/4 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 1/4 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
