Baked squash with wild mushroom

Method

1. Preheat the oven to 180C/gas 4.

2. Blanch the squash in boiling water for 20 minutes to soften. Slice off the tops and reserve. Hollow out each squash and rub the insides with the olive oil, crushed garlic and some of the thyme leaves. Roast for 40 minutes, until tender.

3. Meanwhile simmer the cream with a sprig of thyme, the bay leaves, 1 of the sliced garlic cloves and the soaked ceps for 5 minutes. Season with salt and pepper and leave to infuse.

4. Heat a knob of butter in a frying pan fry the wild mushrooms with the remaining sliced garlic and thyme. Toss in some roughly chopped parsley when the mushrooms have softened.

5. Fill the squash with the wild mushrooms. Strain the cream and spoon into the cavities. Scatter over the cobnuts and sit the lids on the side for decoration.

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Ingredients

4 small gem squash
150ml virgin Olive oil
2 cloves Garlic, crushed
handful thyme sprigs, leaves picked
500ml double cream
2 Bay leaves
2 cloves Garlic, sliced
40g dried ceps, soaked in warm water
knob of Butter
400g mixed wild Mushrooms
bunch flat leaf Parsley, roughly chopped
4 tbsp toasted cobnuts, chopped

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