Recipe: Courgette & Gorgonzola Stuffed Mini Squash

Manon’s impressive and delicious vegetarian dish makes a perfect veggie offering for any table

Serves 2
(COOKING + PREP TIME 1H15)

Ingredients

• 2 mini squash
• 2 tbsp of strength 6 gorgonzola
• 3 tbsp of dried raisins
• 1 tsp of cumin seeds
• 1 small courgette
• 1 small white onion
• A handful of breadcrumbs
• 1 tsp of cider vinegar
• A pinch of cinnamon
• Olive oil
• Salt + Pepper
• 2 large cloves of garlic

Method

• Start by turning on your oven to 180°C. Cut a small section from the bottom of each squash so they are able to stand up in the oven. Then cut off some from the top to make a lid.
• Spoon out the seeds and season well. Drizzle over some olive oil inside and outside of the squash. Pop in the oven for 45 minutes in a oven proof dish.
• For the stuffing – start by dicing your onions and courgette to the same size, add the onions to a non-stick pan on medium heat with a little olive oil.
• Roughly chop the raisins and add to the onions after 5 minutes of cooking.
• Peel and slice the garlic and add to the onions when they are translucent, add the courgette and cook for 5-7 minutes.
• Add the cinnamon and cumin at the same time as the courgette and mix well. Bring the pan to medium/high heat. Add the cider vinegar and cook for 1 minute.
• Take the pan off the heat and stir in the gorgonzola and breadcrumbs. Make sure the mixture has cooled for a few minutes so the cheese does not completely melt.
• Place the squash back into the oven for 15 minutes on 200°C.
• Serve with a side salad and enjoy while hot!