Zucca gialla intere al forno con pomodori secchi

Roasted squashes stuffed with sun-dried tomatoes

For 6 Use gem squashes for this recipe as they are portion-size.

6 whole gem squashes

12 sun-dried tomatoes, halved, or 100 g (4 oz) whole black olives, stoned

2 garlic cloves, peeled and cut into slivers

1 large bunch fresh thyme, leaves picked from the stalks

2 fresh red chillies, seeded and chopped

olive oil

Maldon salt and freshly ground black pepper

Preheat the oven to 200°C/400° F/Gas 6.

Trim the base of each squash so they stand firm. Cut a slice off the top large enough to allow you to scoop out the seeds.

Into each cavity put the sun-dried tomatoes or olives, 2 slivers of garlic, 1 small sprig of thyme, a little chopped chilli and a drizzle of olive oil. Season well with salt and pepper. Place the squashes into an oiled baking dish and cover with foil.

Bake in the preheated oven for 25 minutes. Remove the foil and continue cooking at a lower temperature of 150° C/300° F/Gas 2 until the flesh is soft, about another 10 minutes.