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Ingredients

• 2 x Butternut Squash, (medium sized)
• 450 gm Mixed Wild Mushrooms,
• 2 Tbsp. Tamari Sauce
• 170 gm Creme Fraiche
• 2 Tbsp. Brandy
• 4 x Cloves Garlic, (finely minced)
• 2 Tbsp. Parsley, (minced) (2 to 3)
• 3 Tbsp. Extra virgin olive oil
• 3 Tbsp. Unsalted Butter
•     Seasoning to taste
• 3 Tbsp. Extra virgin olive oil
• 1 x Onion, (chopped)
• 1 kg Courgettes, (finely minced)
• 1 x Cloves Garlic, (crushed) (1 to 2)
• 2 x Free Range Large eggs, (beaten)
• 55 gm Gruyere Cheese, (grated)
• 30 gm Pecorino Cheese, (freshly grated)
• 15 gm Fresh Parsley, (minced)
• 115 gm Arborio Rice, (cooked)
• 1/4 tsp Fresh Thyme, (to taste), up to 1/2, up to
• 2 Tbsp. Home Made Breadcrumbs
•     Salt and Pepper to taste

Description

1. Cut Squash In Half And Bake In Medium Oven - Gas Mark 5 / 190 C / 375 F Flesh Side Up For About 35 - 40 Min, Till A Fork Pierces The Squash Easily. 2. Meanwhile Heat Oil And…

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