Instructions: Preheat the oven to 200c/400f/Gas 6.

1 Halve the butternut squash and remove the seeds. Cut out the flesh, leaving about 1/4 inch all around the shell of one half. Brush with olive oil, pop in a microwave and bake for 3 minutes until it starts to soften.

Chop the reserved flesh into 1/4in cubes.

2 Heat the remaining oil in a frying pan and cook the onion, garlic and leeks for a minute until they begin to soften. Stir the butternut squash flesh into the pan with the sage and cook for 3 minutes until browned.

3 Crumble the cheese. Remove the butternut squash half from the microwave and pop into a dish. Pile the mixture from the pan into the shell. Sprinkle over the gorgonzola cheese and bake for 8 minutes until the cheese is melted and bubbling and the vegetables are tender.

4 For the Brioche Puddings: Preheat the grill. Slice the brioche and banana into thin rounds. Place 3 rounds of brioche into the base of a gratin dish and arrange slices of banana on top. 5 Sprinkle over the muscovado sugar and the rum and continue to layer until all the ingredients are used up, ending with a layer of brioche rounds.

6 Mix together the cream and egg in a pan and heat lightly and the pour over the top. Place under the grill for 2 minutes until golden and bubbling.

7 Remove the squash from the oven and place on a serving plate. Garnish with tomato. Serve with the brioche pudding.

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