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Autumnal Stuffed Squash

I love squash. I was brought up eating gem squash a couple of times a week, steamed in a pot and mashed up in the half shell with a slathering of salted butter and black pepper. Yum. I don’t know why we don’t eat that many any more, but when I saw these beautiful, variegated, stripey squash in amongst the first autumn pumpkins I knew just exactly what I was going to do with them: stuff ’em! And even though it’s still warm out (amazingly, thinking back to the wet, chilly September we had last year) I’m filled with the excitement and energy autumn seems to bring me and a really, truly Autumn meal is just what the doctor ordered, especially when served with a divine, meaty South African Cabernet. Oh, my!

Stuffed Autumn Squash

1 Kale leaf, chopped
2 Beet leaves, chopped (use the ones from a bunch of beets if they’re fresh and not wilted)
1 shallot, finely chopped
1 clove of garlic, minced
1 small zucchini, finely chopped
⅓ – ½ cup mushrooms, finely chopped
5 – 6 meat balls ( or a bit of cooked mince, or some pancetta, chopped)
handful chopped parsley
2 – 3 Tbsp chopped Almonds
salt and pepper to taste

1 or 2 squash, halved and deseeded
Camembert cheese, enough for a chunk on each squash half

– preheat oven to 400˚F

– simply mix all ingredients in a bowl, seasoning to taste, and fill the cavities of each squash. You might have filling left over. Bake this in a bowl along with the squash for a great lunch treat. Top each squash with a generous chunk of Camembert.

– bake the squash for about 40 – 50 mins or until squash is tender when poked with a fork. Serve with polenta or mashed potato

Autumn Kale

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