Chef Chris Faulkner

Stuffed Banana Squash with Leeks and Gruyere with Banana

Name: Stuffed Banana Squash with Leeks and Gruyere with Banana
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Banana Squash; 2 tablespoons olive oil; 1 small organic yellow onion, finely chopped; 2 cloves organic garlic, roasted and crushed; 2 leeks; 1 sage leaf; 150 grams Gorgonzola cheese; Seasoning; 1 organic tomato for garnish; 2 mini brioche buns; 1 Burro Banana; 3 tablespoons dark Muscovado; Sugar; 4 tablespoons dark rum; 1/4 pint double cream already in a bowl; 1 egg, beaten; Icing sugar to dust

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

2 servings

Prep Time

40 minutes

Cook Time

20 minutes

Ingredients

1 Banana Squash
2 tablespoons olive oil
1 small organic yellow onion, finely chopped
2 cloves organic garlic, roasted and crushed
2 leeks
1 sage leaf
150 grams Gorgonzola cheese
Seasoning
1 organic tomato for garnish

Brioche Pudding

2 mini brioche buns
1 Burro Banana
3 tablespoons dark Muscovado
Sugar
4 tablespoons dark rum
1/4 pint double cream already in a bowl
1 egg, beaten
Icing sugar to dust

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Directions

Preheat the oven to 400 degrees F (200 degrees C or Gas 6).
Halve the banana squash and remove the seeds. Cut out the flesh, leaving about 1/4 inch all around the shell of one half.
Brush with olive oil, pop in a microwave and bake for 3 minutes until it starts to soften.
Chop the reserved flesh into 1/4 in cubes.
Heat the remaining oil in a frying pan and cook the onion, garlic and leeks for a minute until they begin to soften.
Stir the banana squash flesh into the pan with the sage and cook for 3 minutes until browned.
Crumble the cheese. Remove the banana squash half from the microwave and pop into a dish. Pile the mixture from the pan into the shell.
Sprinkle over the gorgonzola cheese and bake for 8 minutes until the cheese is melted and bubbling and the vegetables are tender.

For the Brioche Puddings

Preheat the grill.
Slice the brioche and banana into thin rounds.
Place 3 rounds of brioche into the base of a gratin dish and arrange slices of banana on top.
Sprinkle over the muscovado sugar and the rum and continue to layer until all the ingredients are used up, ending with a layer of brioche rounds.
Mix together the cream and egg in a pan and heat lightly and the pour over the top.
Place under the grill for 2 minutes until golden and bubbling.
Remove the squash from the oven and place on a serving plate. Garnish with tomato. Serve with the brioche pudding.

Stuffed Banana Squash with Leeks and Gruyere with Banana