Ingredients
75g butternut squash, peeled and diced
2 medium baking potatoes
75g Piccolo cherry tomatoes, chopped
40g Gruyère cheese finely grated
Knob of butter
2 medium baking potatoes
75g Piccolo cherry tomatoes, chopped
40g Gruyère cheese finely grated
Knob of butter
To decorate
2 spring onions
4 Piccolo tomatoes
4 raisins
Cocktail sticks
Chives
4 Piccolo tomatoes
4 raisins
Cocktail sticks
Chives
Method
- Preheat the oven to 180 Fan.
- Prick the potatoes and bake in the oven for 45 minutes until soft and golden, or cook in the microwave for 10 minutes.
- Steam the squash in a steamer for 5 minutes until soft. Mash with a fork.
- When the potato is cool enough to handle, cut a large hole in one side and scoop out the middle. Place in a bowl with the squash, most of the cheese, butter and chopped tomatoes. Mix well and put back into the potatoes. Sprinkle the remaining cheese on top and put back into the oven for 10 minutes.
- To decorate, add a whole tomato for the nose using a cocktail stick. Slice the tomatoes in half and add to the top to make to the ears using cocktail sticks. Add some chives for the whiskers and raisins for the eyes. Add the spring onion for the tail.
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