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Name: Stuffed Butternut Squash with Leeks And Gruyere With Banana
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: Seasoning; 1 sm Hand sage leaves; 4 tb Dark rum; 2 tb olive oil; 1 Tomato for garnish; 1 Egg beaten; 1 Banana; 3 tb Dark muscovado sugar; 2 Garlic crushed; 2 Mini brioche buns; 1/4 pt Double cream; (already in a; Icing sugar to dust; 150 g Gorgonzola cheese; 1 Butternut squash; 2 Leeks; 1 sm Onion finely chopped

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INGREDIENTS

Seasoning
1 sm Hand sage leaves
4 tb Dark rum
2 tb olive oil
1 Tomato for garnish
1 Egg ; beaten
1 Banana
3 tb Dark muscovado sugar
2 Garlic ; crushed
2 Mini brioche buns
1/4 pt Double cream; (already in a
Icing sugar to dust
150 g Gorgonzola cheese
1 Butternut squash
FOR THE BRIOCHE PUDDING
2 Leeks
1 sm Onion ; finely chopped

Servings

INSTRUCTIONS

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

NOTES

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Stuffed Butternut Squash with Leeks And Gruyere With Banana

Seasoning
1 sm Hand sage leaves
4 tb Dark rum
2 tb olive oil
1 Tomato for garnish
1 Egg beaten
1 Banana
3 tb Dark muscovado sugar
2 Garlic crushed
2 Mini brioche buns
1/4 pt Double cream; (already in a
 Icing sugar to dust
150 g Gorgonzola cheese
1 Butternut squash
 FOR THE BRIOCHE PUDDING
2 Leeks
1 sm Onion finely chopped

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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Nutrition

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Serving Size: 1 Serving (1259g)
Recipe Makes: 2 servings

Calories: 1024
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1024

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