The baked ham and Cheddar offset the squash and leeks perfectly – a tangy variation on autumn vegetables.
Ingredients
- 4 small round winter squashes (about 500g each), wiped clean
- 40g butter
- 3 leeks, trimmed, washed and thinly sliced
- 150ml dry white wine
- 200g thickly sliced ham, chopped
- 1/2 tsp freshly grated nutmeg
- 284ml carton single cream
- 100g mature Cheddar, grated
Method
- 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.
Nutritional info
Per serving: 610kcals, 32.6g fat (19.9g saturated), 23.2g protein, 49.5g carbs, 9g sugar, 2.2g salt
Wine Recommendation
Lovely with a ripe, fruity, oaky Aussie or Californian Chardonnay.