Mini Squash Stuffed with Cream and Mushrooms

Ingredients

• 5 different small squashes (e.g., muskmelon squash, butternut squash or Rondini)
• 2 tbsp sunflower oil
• 1 kg mixed mushrooms (e.g., chanterelles, button mushrooms, shiitake)
• 2 tbsp butter
• 2 Garlic cloves
• 500 ml heavy cream (at least 30% fat)
• 300 g grated Edam cheese
• 1 egg
• Salt
• black pepper (freshly ground)
• a pinch nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced.

2. 2.

   Clean the mini squashes, cut off a lid or halve them and scoop out the flesh. Brush the squash with oil and place on a greased baking sheet. Bake in the oven for 30 minutes.

3. 3.

   For the filling, clean the mushrooms, wipe them with a damp kitchen towel and slice into small strips. Heat the butter in a large pan and sauté the mushrooms for 5 minutes. Peel the garlic cloves and press them through a garlic press into the mushrooms. Remove from heat and pour in the cream, add the grated cheese and egg, then season with salt, pepper and nutmeg. Fill the squash with the mixture and bake again for 15 minutes.