This recipe makes a rich meal for 2. Perfect for an Autumn weekend dinner as it takes a little bit of time (despite being very easy). Serve with pilaf and a green salad as you wish.
2 individual squash – we used Uchiki Kuri and Green Hokkaido – you could also try this with halved butternut squash
2 leeks
100 ml soya cream
Fresh or dried thyme
Grated nutmeg
Salt & pepper
1. Preheat oven 200 c.
2. Cut the top off the squash and scoop out the seeds. Drizzle over some olive oil, a little salt & pepper and bake for 45 – 60 mins until soft, along with the squash tops .
3. Meanwhile finely slice leeks and bake on an oven tray, drizzled with olive oil and a little water, thyme & salt & pepper until soft.
4. Mix with the leeks with soya cream and when the squash are ready, carefully fill the cavity to the top and return to the oven to bake for another 10 – 15 mins.
5. Decorate with thyme sprigs and the squash tops. Great served with carrot & cardamom pilaf – see our recipe and a leafy green salad. 