Stuffed Banana Squash with Leeks and Gruyere with Banana

Ingredients

• 1 banana squash
• 2 tablespoons olive oil
• 1 small organic yellow onion, finely chopped
• 2 cloves organic garlic, roasted and crushed
• 2 leeks
• 1 sage leaf
• 150 grams Gorgonzola cheese
• Seasoning
• Organic tomatoes for garnish
• 2 mini brioche buns
• 1 burro banana
• 3 tablespoons dark muscovado sugar
• 4 tablespoons dark rum
• 1/4 pint double cream, already in a bowl
• 1 egg, beaten
• Icing sugar to dust

Directions

1. Preheat the oven to 400 degrees F.
2. Halve the banana squash and remove the seeds. Cut out the flesh, leaving about 1/4 inch all around the shell of one half.
3. Brush squash with olive oil, place in a microwave and bake for 3 minutes until it starts to soften.
4. Chop the reserved flesh into 1/4-inch cubes.
5. Heat the remaining oil in a frying pan.
6. Cook the onion, garlic and leeks in the pan for 1 minute until they begin to soften.
7. Stir the banana squash flesh into the pan with the sage; cook for 3 minutes until browned.
8. Crumble the cheese.
9. Remove the banana squash half from the microwave and place into a dish.
10. Insert the mixture from the pan into the shell.
11. Sprinkle the gorgonzola cheese over.
12. Bake for 8 minutes until the cheese is melted and bubbling and the vegetables are tender.
13. To prepare the brioche puddings, preheat the grill.
14. Slice the brioche and banana into thin rounds.
15. Place 3 rounds of brioche into the base of a gratin dish and arrange slices of banana on top.
16. Sprinkle over the muscovado sugar and the rum.
17. Continue to layer brioche, banana, sugar, and rum until all the ingredients are used up, ending with a layer of brioche rounds.
18. Mix together the cream and egg in a pan; heat lightly.
19. Pour cream and egg mixture over the top.
20. Place under the grill for 2 minutes until golden and bubbling.
21. Remove the squash from the oven and place on a serving plate. Garnish with tomato. Serve with the brioche pudding.