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Squash stuffed with leeks
Squash stuffed with leeks
added by River Cottage Veg Every Day!

As seen on the River Cottage Veg TV series and taken from the River Cottage Veg cookery book.

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Prep time
  • 35 minutes
Cook Time
  • 1–1 ½ hours
  • Serves 4
  • 7 Mixed baby squash
  • 4 Large leeks, thinly sliced
  • 40g Butter
  • 2 tbs Rapeseed oil
  • 300g Fosse Way Fleece cheese, grated
  • 300ml Creme fraiche
  • 2tsp English mustard
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Cut the tops off the squash and if necessary take a slice off the bottom to give a flat base.

Using a spoon scoop out all the seeds and fibrous matter.

Heat the butter and oil in a frying pan when hot add the leeks, cook gently until the leeks are softened but not colored, season with salt and pepper.

When cooked transfer to a bowl to cool slightly, add the grated cheese, creme fraiche and mustard; taste and adjust seasoning if necessary.

Scoop the leeks into the squashes and place the lids back on.

Put the squashes into a hot oven for 1 – 1.5 hours.


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