Creamy Corn Stuffed Jam Squash

INGREDIENTS

jam squash (I used 5 ) Salt to taste Crushed pepperMixed herbs Olive oil
For filling : Paprika (1 teaspoon) Salted butter 1 teaspoon flour ¼ cup milk (or more) Pinch of Salt Crushed black pepper 1 teaspoon crushed garlic 1 ½ Hand fulls of kernel corn ( you can also mixed veg )
Cheese Parsley

METHOD

1. For jam squash: Preheat oven to 200 degrees for 10 minutes Half and clean jams, then coat in olive oil, season with mixed herbs, salt and crushed black pepper Bake on 200 degrees for 15 minutes
2. For filling Melt butter about 5-6 tablespoons along with paprika and a pinch of salt.Once the butter is all melted, add in 1 teaspoon of flour and stir until bubbly and flour has dissolved. Add in the kernel corn and braise in flavours Add in the milk (depending how thick you’d like the sauce ) Season with some pepper and a tap on garlic Take off heat after about 3-5 minutes , don’t let it cook for too long.
Once the jams are baked for 15 minutes, take out and add in about tablespoon of filling in each jam Then cover with cheese and season with a dash of parsley.
Bake further for 5-10 minutes You know the squash is done when your fork easily pokes through
Enjoy :)

POSTED ON

21 Oct 2022

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