Riverford Recipes: Squashy Bottom Soup Bowls

MK’s Riverford franchisees Vanessa and Russell Cook return to grace the pages of Celebrate:MK this month with a delicious autumn Riverford recipe.

There’s nothing like a squash to herald the arrival of autumn – and we both enjoy cooking with them – they are versatile, varied and very tasty!

This recipe has so much going for it – it’s simple to make, delicious, and you don’t even need bowls as it’s great fun to eat them straight from the shell; children love it!

It’s great for a Halloween or bonfire night get together.

There are endless variations too – different types of cheese melted in to it, some fried mushrooms on the top, crispy fried onions are nice too, as are crunchy home made croutons or bread to dip.

So for a recipe to serve four – here’s what you need:

• 4 small squash (onion squash is ideal)

• 300g of good melting cheese e.g. cheese Gruyère or Cheddar, grated

• 100g Parmesan (or vegetarian equivalent), grated

• About 40g butter •A few gratings of nutmeg

• 4 small thyme sprigs •800ml double cream

•Salt and black pepper First, heat the oven to 190°C/Gas 5.

Next, slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (keep the ‘lids’).

Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl.

Season with generous amounts of black pepper and a cautious amount of salt – bear in mind the saltiness of the cheeses.

Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size of your squash, until tender.

Eat by scraping the soft flesh into the hot cream.

Here’s another variation, which would be great for a family supper or lunch – make it with a single large squash (perhaps a crown prince?)

Treat it like a big fondue pot, dipping in toast soldiers, wedges of crusty bread or even leftover roast potatoes.

You will need to up the cooking time – it will take at least 1 hour, and it’s worth reducing the oven temperature to 180°C/Gas 4 and/or wrapping the squash loosely with foil so the outside doesn’t brown too much before it cooks through.

The flesh should give to the tip of a knife. Enjoy!

Call Vanessa on 01908 238100 to order an organic recipe or veg box straight to your door.

Vanessa and Russell

This column was first published in the October issue of Celebrate:MK lifestyle magazine. Read the full digital edition below…

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