Stuffed squash and parsnip bread

I've been watching episodes of River Cottage recently online and it's kind of weird in these two-duvet days to see Hugh gambolling through meadows and picking peas and summer lettuce. In the episodes, though, have been a few lovely ideas for food.

I made his camp-fire parsnip bread which came out a bit funny but sorted itself out over a few hours and ended up delicious. It's a really rough bread both literally and in the sense that it feels rustic. It has a dense crumb and the parsnip (I chopped mine rather than grating it) makes it sweet and moist. Unexpectedly delicious toasted with butter and marmite. I think marmite and parsnip could be a winning combo and I hope to return to it soon.

Ingredients

• one butternut squash
• breadcrumbs
• two leeks
• garlic
• cream
• mustards

For the stuffed squash firstly the squash was cut in half and roasted for half an hour. Meanwhile two leeks were sweated in a pan with plenty of garlic. When the squash had largely softened two thirds of the flesh were scopped out and mixed in with the leeks. Cream, dijon and whole-grain mustard were added as was plenty of black pepper. The mix was then stuffed back in and breadcrumbs put on the top and the whole lot roasted again for fifteen minutes.

Serve with the hot buttered bread, pickled onions and chutney.