Jamie Oliver has whipped up a mouth-watering vegetarian stuffed squash that's bursting with cheese and promises to be a hit at Christmas dinner.
Whether you're looking to swap out the turkey for non-meat eaters or just want an extra special side, Jamie's got you covered with this "spectacular" and "utterly delicious" dish. The celebrity chef is on a mission to put seasonal squash in the spotlight.
He's described it as a "a beautiful spectacular thing that can be served alongside Christmas dinner or a Sunday roast. This vegetarian showstopper will rival the turkey for space on your Christmas plate."
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The "gorgeous" cheesy delight doubles as an edible bowl, filled to the brim with a simple yet scrumptious cheese béchamel sauce, leeks, and a crispy topping for that extra crunch. Plus, Jamie's made sure you can prep this beauty up to two days ahead of the big day, giving you more time to enjoy the festivities.
Don't fret over which squash to pick; Jamie opts for a French variety, but acorn, cricket ball, and butternut are all great choices available at your local supermarket, deli, or farmer's market. This recipe, featured on C4's Jamie's Christmas Shortcuts series, is perfect for serving around 10 guests.
Ingredients you will need:
Here's how to make Jamie's cheesy veg-stuffed squash:
With a sharp knife, remove the top of the squash to reveal the centre, which will serve as a bowl for the cheesy leek sauce. Scoop out the seeds with a spoon - you can wash and roast them with a bit of spice if you like, or save them for planting next year.
Don't fret about any stringy bits left behind, they're packed with flavour. Drizzle olive oil around the rim and inside of the squash, then sprinkle in some sea salt, black pepper, and nutmeg.
Place it in a snug dish and pop it into a preheated oven at 180C / 350F for one and a half hours. Split the leeks lengthwise and rinse from the stalk end to remove any grit.
Any residual water will help them steam before frying. Finely chop the green ends into quarter centimetre pieces, and as you get to the whiter stalk, cut into centimetre chunks.
In a large pan, heat the butter and olive oil on high until bubbling, then add the garlic, thyme, and the darker parts of the leeks first as they are tougher. Season with salt and pepper, then add the whiter parts of the leeks.
Pop a lid on the frying pan and reduce to a medium heat, allowing it to cook for around 30 minutes - this process will tenderise the leeks. Remember to stir occasionally and add small amounts of water.
Once the leeks are soft, add the flour which will thicken with the oil and butter, give it a mix, then pour in the milk and mix again. Add the cheese to the white sauce, turn off the heat and combine everything together.
For the crunchy topping, use your fingers to mix the walnuts into the breadcrumbs, adding a bit of olive oil and salt. Take the cooked pumpkin out of the oven and spoon some of the broth that's formed in the centre of the squash into your sauce and then pour the mixture into the hole, don't fret if it spills over the edge a bit.
Sprinkle the crunchy topping on top of the sauce. If you're preparing before Christmas Day, let it cool and then store in a cold place.
When you're ready to eat it, pop it in the oven for about 20 minutes or until golden. Serve on a platter or cake stand and slice or scoop out the edge of the pumpkin along with the sauce from the middle.
2024-11-29T12:00:18Z