1 squash 1.7 kg to 2 kg (see note) Buttercup, Pumpkin or Red Curry

1 cup (250 ml) cubed stale bread

1/4 cup (60 ml) milk

• 1/4 cup (60 ml) 35% cream or
• Milk

Cut an remove the cap of the squash and scoop the seeds. If necessary, remove a bit of flesh with a melon baller until the squash has a 750 ml (3 cup) capacity. Transfer to a baking dish.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a bowl, soak the bread in the milk and cream. Set aside.

In a saucepan, soften the carrots, leek, onion and garlic in the butter. Add the zucchini and cook for 3 minutes. Add the pork and cook, stirring, until meat is fully cooked. Season with salt and pepper. Set aside in a bowl and let cool.

Fold in the bread, chicken, coriander and herbs to the meat mixture. Adjust the seasoning.

Scoop the stuffing into the squash and cover with the cap. Bake for approximately 1 hour 45 minutes or until a meat thermometer inserted in the centre of the stuffing reads 72 °C (162 °F).

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