- Serves: 4
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 4 small gem squash
- 150 ml virgin olive oil
- 2 cloves garlic, crushed
- handfuls sprig thyme, leaves picked
- 500 ml double cream
- 2 bay leaves
- 2 cloves garlic, sliced
- 40 g cep mushrooms, soaked in warm water
- knob of butter
- 400 g mixed wild mushrooms
- bunches flat leaf parsley, roughly chopped
- 4 tbsp toasted cobnuts, chopped
1. Preheat the oven to 180C/gas 4.
2. Blanch the squash in boiling water for 20 minutes to soften. Slice off the tops and reserve. Hollow out each squash and rub the insides with the olive oil, crushed garlic and some of the thyme leaves. Roast for 40 minutes, until tender.
3. Meanwhile simmer the cream with a sprig of thyme, the bay leaves, 1 of the sliced garlic cloves and the soaked ceps for 5 minutes. Season with salt and pepper and leave to infuse.
4. Heat a knob of butter in a frying pan fry the wild mushrooms with the remaining sliced garlic and thyme. Toss in some roughly chopped parsley when the mushrooms have softened.
5. Fill the squash with the wild mushrooms. Strain the cream and spoon into the cavities. Scatter over the cobnuts and sit the lids on the side for decoration.
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