Speedy supper: squashy bottom soup bowl
A dinner that comes with no washing up? Why, yes please and thank you! Try this cosy autumnal veg dish from the talented chefs and farmers of Riverford.
A seasonal, child-pleaser of a supper, that’s quick to whizz up and doesn’t even leave any washing up. (And find me the child who isn’t going to like a dish called squashy bottom.) Just chuck the remains on the compost heap and get on with the fun stuff.
Ingredients (serves 4)
4 small squash (such as onion squash)
300g grated Ogleshield cheese (or a good melting cheese such as Gruyère or Cheddar)
100g grated Parmesan (or veggie equivalent)
A grating of nutmeg (to taste)
4 small thyme sprigs
800ml double cream
salt and black pepper
1/Heat the oven to 190°C/Gas 5.
2/Slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (reserve the lids).
3/Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl.
4/Season with generous amounts of black pepper and a cautious amount of salt – bear in mind the saltiness of the cheeses.
5/Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size of your squash, until tender. Eat by scraping the soft flesh into the hot cream.
Or upsize with this variation
Serve this in a large single squash, such as a crown prince. Treat it like a large fondue pot, dipping in toast soldiers or leftover roast potatoes. You will need to up the cooking time – this will take at least 1 hour, and it’s worth reducing the oven temperature to 180°C/Gas 4 and/or wrapping the squash loosely with foil so the outside doesn’t brown too much before it cooks through. The flesh should give to the tip of a knife.
Want more, more, more? Get the ingredients delivered direct to your door in a veg box from Riverford Organic Farmers or even better, get someone to do the cooking for you and book a meal out at Riverford Field Kitchen in Buckfastleigh.