It is definitely squash season. And if you want to cook squash in an easy and quick way, I will never stop recommending this squash recipe. Inspired by Hugh Fearnley-Whittinstall “Veg every day”,  this simple recipe has become “the way” we make squash at home, with a few changes that makes it more our own. This stuffed squash is a perfect idea also for your Meatless Monday or as a fun way to eat veggies with your kids!

Ingredients
2-4 smallish squash (or one large to share – think that a 400g squash can be a serving)
2 large leeks
250gr chestnut mushrooms (or select your favourite)
125gr pecorino cheese (or another type of strong-flavoured hard type of cheese), finely grated
1 tsp English mustard
4 tbsp crème fraiche or thickened cream
50gr butter
thyme sprigs
salt and pepper
1 glass of white wine
1 small bunch of fresh parsley

Step 1 – Chop the mushrooms into small cubes. In a frying pan heat up half of the butter and once it’s completely melted add the mushrooms. Add a pinch of salt and cook until they start losing all the liquid and are tender. At this point, I like adding half a glass of white wine, and continue the cooking until all liquids have dried out. Then toss a generous sprinkle of freshly chopped parsley and place them in a bowl.

Step 2 – In the same frying pan, melt the rest of the butter and fry the leeks you previously sliced into very fine rings. Once they begin to sizzle, turn the heat down and let cook for a7 to 10 minutes. I like when they become nice and charred. When they are very soft, add them to the bowl where you placed the mushrooms.

Step 3 – Then add the cheese, mustard and crème fraiche and mix together. Add a generous amount of salt and pepper, as it will need extra seasoning to when mixing with the squash.

Step 4 – Slice a very fine part of the peel from the bottom of the squash, so that it can stand up on the oven tray. Then slice a lid off the top. With a small sharp knife, take out all the seeds and fibers, leaving only the flesh.

Step 5 – Fill the inside of the squash with the mixture, I personally fill it to the edge and leave the lid out: this will make your filling that’s on the top a bit caramelised when it cooks in the oven. If you don’t like that idea, fill it a bit less, leaving two centimeters between the filling and the edge of the squash. Then place some thyme sprigs on top, and cover with the lid.

Step 6 – Place in the hot oven and bake at 190º for 50-60 minutes or even longer if needed, until the squash feels very soft on the inside. Serve hot!