Another delicious meat-free feast from Leon,'Fast Vegetarian'. It's quite an autumnal recipe but on these window, rainy days it feels quite apt. I didn't have a squash so I used sweet potato and I substituted toasted pine nuts for the walnuts. This would make a tasty pie too if you covered it with a ready-made puff pastry. Super quick, easy and satisfying.
400g Squash, peeled and cut into 1 - 2 cm dice
1 Tablespoon olive oil
6 fresh sage leaves
300 g spinach
100 ml double cream
75 g blue cheese, crumbled
salt and black pepper
40g toasted walnuts chopped
Heat the oven to 200 degrees C/400 degrees F/gas mark 6. Put the squash into a roasting tray and toss with the oil and sage. Roast in the oven for 20 - 30 mins, until tender.
Meanwhile, bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds, then drain and refresh under cold water. Drain again and squeeze out any excess moisture. Chop roughly.
Beat the egg with the cream in a mixing bowl and add the spinach and the crumbled cheese. Season well.
When the squash is cooked, add it to the spinach mixture and transfer it all to a baking dish.
Lower the over temperature to 140 C/275 F/Gas mark 1 and bake for around 20 - 30 mins until almost firm to the touch but still with a slight wobble.
When ready, sprinkle with the walnuts and serve.