October 2023 - Jason's Stuffed Squash with Bold Bean Co. Queen Chickpeas and Bear Bakery Sourdough

Serves 4 / Contains Cheese and Wheat

Ingredients

Olive Oil

200g Smoky Streaky Bacon cut into lardons/thin strips (optional if Vegetarian/Vegan)

1 Red Onion Diced

6 Cloves Smoked Garlic Sliced

1 Red Chilli Sliced

1 Carrot Diced

200g Cherry Tomatoes Quartered

1 Red Pepper Diced

1 Corn on the Cob Stripped

1 Bunch Oregano Chopped

1 Tin Tomatoes Chopped

1 Jar Bold Bean Co Queen Chick Peas

1 Crown Price Squash 3kg to 4kg

20g Smoked Paprika

1 sourdough loaf thickly sliced, 1 slice per person, plus one diced

100g Parmesan (or Vegan alternative) Grated

Salt & Pepper

Method

1. Preheat the oven to 200°C

2. Heat a large, heavy based pan on a low heat with a glug of olive oil then add the bacon. Cook until it starts to crisp, then add the red onions. Sauté until softened, but not browned.

3. Add the garlic, chilli and carrot and continue cooking for 5 to 10 minutes until soft, then add the red pepper, corn and cherry tomatoes. Cook for a further 15 minutes on a very low heat until the tomatoes have broken down and become part of a very thick sauce.

4. Add the oregano and tinned tomatoes and continue to cook on a very low heat until it resembles a very thick sauce

5. Meanwhile, take the top off the squash ensuring to cut into the top at an angle so the edges support the lid when placed back on top.

6. Remove all the seeds from the squash and scrape out any seed membrane, leaving clean flesh

7. Put all the smoked paprika in the hollowed out squash, but the top back on, hold it firmly and shake the squash to coat the inside with the smoked paprika. All the powder should cling to the flesh

8. Add the entire contents of the jar of chickpeas to the sauce filling and stir on a low heat until heated through, then check the seasoning.

9. Place the squash in an appropriately sized oven proof dish or pan. Put the thick, tomato chickpea sauce into the cavity of the squash, leaving room at the top for the squash top to fit back on. Brush the outside of the squash with olive oil, then put it in the oven for 40 minutes

10. Remove from the oven and scatter the diced bread and half of the grated cheese over the top of the stuffing and return to the oven for 20 minutes with the squash top on the side of the pan, rather than on the squash itself.

11. Drizzle the remaining slices of sourdough with oil and chargrill

12. Remove the squash from the oven when the top has gratinated and transfer to a large serving plate/platter.

13. Arrange the chargrilled sourdough around the squash

14. Serve communally, scraping out the squash as you remove the stuffing

15. Sprinkle each serving with the remaining grated cheese

16. Enjoy!