Hubbard Squash – Food & Home Magazine

Ingredients

• 110g (½ cup) hubbard squash, peeled, seeded and diced
• Choux pastry
• 200ml water
• 2ml salt
• 85g butter
• 115g flour
• 2 eggs
• Mushroom filling
• 15ml (1 tbsp) olive or avocado oil
• 250g button mushrooms, finely chopped
• 2 spring onions, finely chopped
• 1 garlic clove, crushed
• ½ handful chives, finely chopped
• salt and freshly ground black pepper, to taste
• 125g cream cheese
• 80ml fresh cream