squash stuffed with leeks.

You'll have noticed (who am I kidding?) that February has been a quiet month indeed. I missed the Daring Bakers challenge this month because I was on holiday, and upon my return seem to have been propelled into the next month of insanity. This is proving to be the busiest week I'll likely have all month, with a handful of twelve hour days (Seriously, I'm in grad school, not corporate development. Why do I have twelve hour days?) when I'd really rather be doing other things.

But it seems that when I'm busiest, takeaway lunches just won't do. In full knowledge that I will be teaching 'til ten p.m., I've been juggling cooking with essay writing. And, in accordance with this schedule, I'm currently multi-tasking eating my lunch with writing this post. But what a lunch it is.

I can be a bit funny about squash. When food that is meant to be savory turns up sweet, I find it a little unsettling. Which is why I'm so delightedly shoveling in mouthfuls of Hugh Fearnley-Whittingstall's squash stuffed with leeks. It's creamy, salty, and so perfect for cold days. Likewise, it's ideal for a little preemptive St. David's Day leek-eating, preferable to pinning a leek to your lapel. Perched atop a bed of soft polenta, it cannot possibly be improved upon. Except that I added blue cheese to mine - I'll leave that to your tastes.

Find Hugh F-W's recipe here.