Squash stuffed with leeks

Red kuri squash stuffed leeks

This can be made with various small squash. Look out for Red Kuri, also called Onion Squash or Harlequin. A small Crown Prince would work well too.

Serves: 4
  • Prep
  • Cook
  • Total
  • 4 small squash 400g or larger. Clean the outside of the squash.
  • 2 leeks finely chopped Trim and wash the leeks
  • 35g butter
  • 4 tablespoons crème fraîche
  • 1 tsp English mustard
  • 250g strong cheese grated
  • Salt and pepper to taste
  1. Preheat the oven to 190°C Gas 5.
  2. Take a slice from the bottom of the squash so it can sit properly.
  3. Slice of a lid from the squash and keep. Remove the seeds.
  4. Melt the butter and add the chopped leeks. Once sizzling turn the heat down, put a lid over and steam for ten minutes. Take off the heat.
  5. Mix the Crème Fraiche, mustard, cheese and leeks together and 3/4 fill the squash.
  6. Add the lid to the squash and bake in the oven for around 50 minutes. This will depend on the size of the squash used.