Bake Buttersquash with Leek and Cheese

Here is one good vegan recipe I found from The Co-operative Food magazine (November/ December 2013 edition). It's pretty straight forward. Even my meat-lover hubby ate this without any complain. He however did suggest me to add bacon bits the next round (if I ever want to cook this again). Hmmm....

I on other hand find this perfect the way it is. I might do this for main next round. Who knows I might add bacon bits too.

(adapted from The Co-Operative Food Magazine)
1 medium squash
2 tbsp olive oil
1 leek
50g walnut (I roasted with preheated oven 150 degree for 10 minutes before cooking)
Mature Cheese (recipe call for 80g stilton)
1 tsp golden syrup (recipe call for 2 tsp maple syrup)
Black pepper (not in recipe)

Preheat oven to 200. Cut the butter squash in half. Remove the seeds. Drizzle 1 tbsp olive oil and roast for 45 minutes.

Chop leek

 Stir fry leek for 5 minutes. Scoop into a bowl. Stir in roasted walnut.

 Scoop the squash flesh. Be careful not to damage the skin.

 Mash the squash. Season with black pepper

 Combine the leek and walnut mixture with mashed squash

 Scoop the mixture back into the skin

 Sprinkle cheese and maple syrup

Roast for another 15 minutes

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