Oven Roasted Squash with Leeks & Cheese

Whilst idly watching Hugh F-W and his latest Veg programme, hubby and I were taken with the individual roasted squashes he cooked, they looked fantastic and having got several little squashes in an autumn display in the kitchen just going begging for something to be done with them I knew exactly what that would be.  I am sure the recipe is in Hugh's latest book or on the website, but I codged together the ingredients as below.

Oven Roasted Squash with Leeks & Cheese

Serves 2 WW pro points per serving 9

2 small-medium squashes/pump, lids sliced off and seeds scooped out, trim the bottom is needed so it sits flat.

2 leeks, thinly sliced

80g strong Cheddar, grated

100g half fat creme fraiche

small knob butter

2 tsp oil
1 tsp dried thyme - optional (well I forgot to add it and it did not miss it)

Preheat the oven to 180oc.

Heat oil and butter in a pan, add the leeks and fry gently until soft.

Remove from heat and cool slightly.

Into a bowl add the leeks, cheese and creme fraiche. Add S&P and thyme if adding. Mix together.

Pour into the hollow squashes.

Replace lids and pop into the oven for 1 1/2 hours

You will have wonderfully brown squashes and the softest squash flesh imaginable along with the most delicious cheesy-leeky mix.  It was a really warming comforting meal but be warned it was super filling.