Uchi Kuri (onion) Squash 

A squash is for eating, not just for Halloween and at Field to Fork we know our organic Uchi Kuris are sort of too cute to eat, but eat them we must! Autumn calls for cosiness and this deliciously indulgent recipe is perfect in taste and simplicity. It can be eaten as a meal in itself  or accompanied with some steamed greens or a crisp salad!

For this recipe and more Uchi Kuri ideas - by Skye Gyngell (former Head Chef at Pertersham Nurseries now restauranteur of Spring in Somerset House
1 onion squash
1 tsp Dijon mustard
1 bunch of thyme, leaves only
200ml/7fl oz crème fraîche or double cream
Salt and pepper
2 slices of stale white bread
150g/5oz Gruyère
METHOD: Heat the oven to 180C/350F/Gas4. Slice the lid off the squash a quarter of the way down its flesh. Set the top aside and scoop out the seeds. Place the mustard, thyme and crème fraîche or cream into a bowl, season with salt and pepper and stir well to combine. Spoon half into the base of the squash, followed by a layer of Gruyère.

Trim the crusts off the bread and tear into one-inch pieces. Layer the bread on top and then pour over the remaining cream. Return the lid to the squash, place on a baking tray and bake on the middle shelf of the oven for one hour. Remove and allow to cool slightly, then serve as it is or spoon on to plates, scraping all the squash out as you do so. Serve with salad.