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. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (1259g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 265 (26%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 162mg||50 %|
|Sodium 1182.4mg||41 %|
|Potassium 3946.8mg||104 %|
|Total Carbohydrate 161.8g||48 %|
|Dietary Fiber 23.4g||93 %|
|Sugars, other 138.5g|
|Protein 31.5g||45 %|
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Calories per serving: 1024
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