Quark and Leek Harvest Pudding in a Squash Bowl - alive magazine

Name: Quark and Leek Harvest Pudding in a Squash Bowl - alive magazine
Ingredients: 2 small Hubbard squash or acorn squash, halved, cleaned, hulled, and seeded; 1 Tbsp (15 mL) extra-virgin olive oil or coconut oil; 1/2 medium-large leek, split lengthwise, washed thoroughly, and sliced thinly crosswise; 1/4 small yellow onion, finely chopped; Pink Himalayan salt and freshly ground black pepper, to taste; 1 to 2 tsp (5 to 10 mL) minced fresh tarragon or 1/2 to 1 tsp (2 to 5 mL) dried tarragon; 1 Tbsp (15 mL) finely minced fresh flat-leaf parsley; 3 large organic eggs; 2/3 cup (160 mL) quark; 2 Tbsp (30 mL) plain yogurt or labneh; 4 Tbsp (60 mL) grated Parmesan cheese, for topping

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Serves 4.

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Ingredients

2 small Hubbard squash or acorn squash, halved, cleaned, hulled, and seeded
1 Tbsp (15 mL) extra-virgin olive oil or coconut oil
1/2 medium-large leek, split lengthwise, washed thoroughly, and sliced thinly crosswise
1/4 small yellow onion, finely chopped
Pink Himalayan salt and freshly ground black pepper, to taste
1 to 2 tsp (5 to 10 mL) minced fresh tarragon or 1/2 to 1 tsp (2 to 5 mL) dried tarragon
1 Tbsp (15 mL) finely minced fresh flat-leaf parsley
3 large organic eggs
2/3 cup (160 mL) <a href="https://www.alive.com/recipe/homemade-quark/" target="_blank">quark</a>
2 Tbsp (30 mL) plain yogurt or labneh
4 Tbsp (60 mL) grated Parmesan cheese, for topping