Twice-Baked Squash with Leeks, Hazelnuts and Cheese Recipe - River Cottage
Discover this twice-baked squash recipe with leeks, hazelnuts, and cheese. A comforting dish with creamy, garlicky filling—perfect with a crisp green salad!
Ingredients
- 2 small butternut squash
- 50g butter
- 3tbsp olive oil
- 2 cloves garlic, chopped
- 6 sprigs of thyme
- 2 large leeks, halved and sliced thinly
- 1 onion, sliced
- 50g roast hazelnuts, crushed
- 200ml double cream
- 100g vegetarian cheese
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