Mon, 23 October 2017
Ingredients
· 2 smalls or 1 medium butternut squash, halved, seeds removed
· 3 tbsp Olive oil
· 5 sprig of thyme
· 150g Chorizo Sausage, diced in large chunks
· 30g butter
· 1 onion, chopped
· 2 cloves of garlic, crushed
· ½ small leek, sliced
· 5 cherry tomatoes, halved
· 200ml milk or cream
· 2 tbsp. crème fraiche
· 2-3 eggs
· 50g cheddar, grated
· 50g parmesan
· salt and fresh ground pepper
· 80g salad leaves to serve
Method
1. Preheat the oven to 180°C/350F/Gas Mark 4.
2. Cut deep slits in the butternut squash flesh and place on a roasting tray.
3. Drizzle with a little olive oil and add half of the chorizo sausage, thyme and salt and pepper.
4. Transfer to the oven and roast in the oven for 45 minutes to 1 hour until the butternut squash soften and browned.
5. Meanwhile in a saucepan, over medium heat, melt the butter and add the second half of the chorizo, onion, garlic. Cook for 2 -4 minutes or until softened.
6. Add the spring onions and cherry tomato and remove from the heat. Leave aside to cool until needed.
7. Then, in a bowl, combine the milk, crème fraiche and eggs. Season well with salt and pepper and keep aside too.
8. When the butternut squash are roasted and tender, remove from the oven. With the spoon, carefully scoop out a little of the squash to create a groove all though the squashes. Place the butternut squash flesh with the vegetable mixture and toss to combine.
9. Pour the vegetable mixture back onto the carved squash and fill with milk mixture. Scatter the cheddar and parmesan over and place in the oven for a further 15-20 minutes until the quiche filling is set.
10. Remove from the oven and serve immediately with some salad leaves.
Watch how it's made below:
