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Next Meeting

The next meeting will be held on Monday 25th November.

Philip Aubury will be giving a talk on "Labour Saving Gardening" which will be of interest to many.

Suttons Seed Catalogue 2020

All members are entitled to a discount from the 2020 Suttons Seed Catalogue.

The discount code will be available on the club notice board displayed at our meetings.

Squash stuffed with leeks

Serves 4

35g butter

2 large leeks, trimmed and thinly sliced

1tsp English mustard

4 tbsp creme fraiche

125g Gruyere or other well-flavoured hard cheese

2-4 small gem or acorn squash

(400-8--g each)

A handful of thyme sprigs

Sea salt and freshly ground black pepper

Preheat oven to 190 degrees/gas mark 5.

Melt the butter in a saucepan over a medium heat and add the leeks. As soon as they begin the sizzle turn down the heat to low and cover the pan. Seat the leeks gently for about 10 mins until very soft. Remove from the heat and stir in the mustard, creme fraiche and cheese. Season the mixture well as it will be surrounded by a good amount of squash.

Cut a small slice off the base of each squash so it will stand up on a baking sheet without wobbling. Carefully slice a "lid" off the top of each one too and set aside. With a small knife cut into the centre of each squash, then use a teaspoon to scoop out all  the seeds and fibre.

Fill the squash cavities with the leek mixture-they should be about two-thirds full. Tuck a few thyme sprigs into the centre of each. Put the "lids" back on top and stand the squash on a large baking tray with enough room for the hot air to circulate around.

Bake for 50-60 minutes, possibly longer if the squash ate large- until the flesh feels very tender inside.

Serve straight away.

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