“The only thing about the onset of Autumn that excites me more than the prospect of not having to apply sun cream to a toddler for the next six months is the arrival of some of the best fruit and veg of the year.
As the nights draw in, the vegetable patch, orchard and hedgerow serve up a positive treasure trove. Roots, squashes, brassicas, fruits and fungi abound. And with so much delicious and relatively inexpensive produce available, there’s no easier time to keep your food choices seasonal, local and sustainable.
The start of the colder months has many of us hungrily contemplating the first roast beef of the year, but the hearty flavours of Autumn’s veg mean that making them the stars of the show can prove equally satisfying. This recipe pairs some of the season’s most robust flavours with a sausage meat stuffing and smoked cream to create a tasty meal worthy of a table full of friends, a roaring fire, and a few glasses of something good.”
Stuffed Squash with Apples, Onions and Smoked Cream
(Quantities will vary depending on the size of your squash. You may want to hollow one out to see how much room there is inside the cavities before making the stuffing. If you end up with surplus stuffing mixture it’s no hardship—it makes a great breakfast shaped into patties, fried until golden brown on both sides and topped with an egg. If using smaller squash, serve one per person. If yours are larger then carve them at the table for people to share.)
For the squash, apples and onions:
2-4 squash, depending on size (roughly 400g per serving)
1-2 bulbs fennel (depending on size), finely sliced
1 white onion, finely sliced
4 cloves of garlic
400g good quality, high-welfare organic or free-range sausage meat
3 tsp fennel seeds
3 tsp chilli flakes
50g sultanas (soaked in cider for an hour before using)
50g mature hard cheese, grated (I used a delicious extra mature Cornish Gouda from the Cornish Gouda Company)
1 egg, beaten
Zest of 1 lemon
Zest of 1 orange
50g chunky breadcrumbs</…….