Trussed butternut stuffed with cheesy buttered leeks

The initial cooking time of the butternut will depend on its size, so be careful not to overcook it – it will need to be assembled, trussed and baked again. The second cooking stage can be done over hot coals.

Serves 4–6

Preparation time 20 minutes Cooking time 45–60 minutes

YOU NEED

FOR THE BUTTERNUT

• 1 large butternut squash

• 1 tablespoon (15 ml) olive oil

FOR THE LEEK STUFFING

• 4 large leeks

• 1 teaspoon (5 ml) thyme leaves

• 2 tablespoons (30 ml) olive oil

• 3 tablespoons (45 ml) water

• 120 g mature Cheddar, grated

• 3 tablespoons (45 ml) cream cheese

• 2 tablespoons (30 ml) sage, chopped

• 25 g pine nuts, toasted

• 25 g pecan nuts, toasted and roughly chopped

• 25 g pumpkin seeds, toasted and roughly chopped

THIS IS HOW

Preheat the oven to 180 ºC. Halve the butternut lengthwise. Scoop out the seeds, then place both halves on an oven tray, cut side up. Drizzle olive oil over and season to taste with sea salt and freshly ground black pepper.

Wash the leeks well, then slice the white and pale-green parts of the leaves into thin rings. Arrange on an oven tray, scatter thyme over, then drizzle the olive oil and water over.

Roast the vegetables in the oven: 30–40 minutes for the leeks (until soft and golden) – add more water while cooking, if necessary – and about

1 hour for the butternut (until tender but still holding its shape). When the butternut is cool enough to handle, scoop out the fleshy centre, leaving a 1 cm edge all round.

Make the filling Allow the leeks to cool slightly, then mix with the Cheddar, cream cheese, sage, nuts and seeds. Season to taste with sea salt and freshly ground black pepper. Pack the filling into the cooked squash halves. Place the two halves back together and truss using kitchen string. Drizzle olive oil over.

Wrap the trussed butternut in foil and bake for 15–20 minutes at 180 ºC to heat through.