INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200c/400f/Gas 6.  1 Halve the butternut squash and
remove the seeds. Cut out the flesh,  leaving about 1/4 inch all around
the shell of one half. Brush with  olive oil, pop in a microwave and
bake for 3 minutes until it starts  to soften. Chop the reserved flesh
into 1/4in cubes.  2 Heat the remaining oil in a frying pan and cook
the onion, garlic  and leeks for a minute until they begin to soften.
Stir the butternut  squash flesh into the pan with the sage and cook
for 3 minutes until  browned.  3 Crumble the cheese. Remove the
butternut squash half from the  microwave and pop into a dish. Pile the
mixture from the pan into the  shell. Sprinkle over the gorgonzola
cheese and bake for 8 minutes  until the cheese is melted and bubbling
and the vegetables are tender.  4 For the Brioche Puddings: Preheat the
grill. Slice the brioche and  banana into thin rounds. Place 3 rounds
of brioche into the base of a  gratin dish and arrange slices of banana
on top. 5 Sprinkle over the  muscovado sugar and the rum and continue
to layer until all the  ingredients are used up, ending with a layer of
brioche rounds.  6 Mix together the cream and egg in a pan and heat
lightly and the  pour over the top. Place under the grill for 2 minutes
until golden  and bubbling.  7 Remove the squash from the oven and
place on a serving plate.  Garnish with tomato. Serve with the brioche
pudding.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Sunsets – a gift from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 735
Calories From Fat: 352
Total Fat: 41.4g
Cholesterol: 162.4mg
Sodium: 1830.1mg
Potassium: 1265.7mg
Carbohydrates: 61.5g
Fiber: 8.7g
Sugar: 20.5g
Protein: 25.6g