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Receta Stuffed Butternut Squash With Leeks And Gruyere With Banana
by Global Cookbook

Stuffed Butternut Squash With Leeks And Gruyere With Banana
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Ingredientes

  • 1 x Butternut squash
  • 2 Tbsp. Extra virgin olive oil
  • 1 sm Onion, finely minced
  • 2 x Cloves garlic, crushed
  • 2 x Leeks
  • 1 sm Hand sage leaves
  • 150 gm Gorgonzola cheese
  •     Seasoning
  • 1 x Tomato for garnish
  • 2 x Mini brioche buns
  • 1 x Banana
  • 3 Tbsp. Dark muscovado sugar
  • 4 Tbsp. Dark rum
  • 1/4 pt Double cream, (already in a bowl)
  • 1 x Egg, beaten
  •     Icing sugar to dust

Direcciones

  1. Preheat the oven to 200c/400f/Gas 6.
  2. 1 Halve the butternut squash and remove the seeds. Cut out the flesh, leaving about 1/4 inch all around the shell of one half. Brush with extra virgin olive oil, pop in a microwave and bake for 3 min till it starts to soften.
  3. Chop the reserved flesh into 1/4in cubes.
  4. 2 Heat the remaining oil in a frying pan and cook the onion, garlic and leeks for a minute till they begin to soften. Stir the butternut squash flesh into the pan with the sage and cook for 3 min till browned.
  5. 3 Crumble the cheese. Remove the butternut squash half from the microwave and pop into a dish. Pile the mix from the pan into the shell. Sprinkle over the gorgonzola cheese and bake for 8 min till the cheese is melted and bubbling and the vegetables are tender.
  6. 4 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. 5 Sprinkle over the muscovado sugar and the rum and continue to layer till all the ingredients are used up, ending with a layer of brioche rounds.
  7. 6 Mix together the cream and egg in a pan and heat lightly and the pour over the top. Place under the grill for 2 min till golden brown and bubbling.
  8. 7 Remove the squash from the oven and place on a serving plate. Garnish with tomato. Serve with the brioche pudding.