Try this tasty, tangy variation on autumn vegetables. The baked ham and Cheddar offset the squash and leeks perfectly - and they look amazing.
Serves 4
Takes 30 minutes to make and 1-1 1/4 hours in the oven
Per serving:
610kcals
32.6g fat (19.9g saturated)
23.2g protein
49.5g carbs
9g sugar
2.2g salt
1. Preheat the oven to 190°C/fan170°C/gas 5. Cut the top third off each squash (reserving them for lids) and discard the seeds and fibres. Put in a large roasting tin.
2. Melt the butter in a large frying pan over a medium heat. Add the leeks and cook for 3-4 minutes, stirring, until softened. Increase the heat, add the wine and bubble for a few minutes until reduced by half. Remove from the heat, stir in the ham and nutmeg and season.
3. Spoon the leek mix between the squashes, then pour in the cream so each is just over half full. Replace the lids and bake for 1-11/4 hours, until tender but still holding their shape.
4. Remove from the oven and lift off the lids. Divide the cheese between each 1, replace the lids and serve.
© delicious. magazine
lovely with a ripe, fruity, oaky Aussie or Californian Chardonnay.
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