Stuffed baby squash with creamy mushrooms & tarragon - Master recipes
Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids),...
Ingredients
- 4 onion or acorn squash -
- 4 tbsp olive oil -
- 50g dried wild mushrooms -
- 2 banana shallots, peeled and sliced -
- 200g chestnut mushrooms, finely chopped -
- 2 garlic cloves, crushed -
- 100ml vegetable stock -
- 250g cooked mixed grains -
- 4 tbsp crème fraîche -
- ½ small bunch of tarragon, finely chopped -
- 80g mature cheddar, finely grated -
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