Black Bean Stuffed Garden Squash With Brie

This delicious concoction is largely created with ingredients from local Yukon gardens.

• Garden squash - I used patty pans and zucchini
• Garden herbs - I used cilantro, chives and a bit of mint
• Butter
• Black beans
• Salt and pepper - I have an awesome smashed sea salt and peppercorn mix
• Brie

Cut the squash in half and scoop out the insides - keep for later.

With about a tablespoon of butter, fry the squash until the edges get browned. This provides a really good flavour and pleasing colour. Don't worry about cooking all the way through as it is going in the oven.

Line up the hollow squash in a baking pan.

Chop up your squash centres and garden herbs.

Put them in the frying pan and cook up with the black beans, adding salt and pepper to taste.

Fill the squash centres with the black bean mixture. Top with slices of brie.

Cook at 350 F for about 15 minutes or until the squash is cooked all the way through and the brie has melted.

Enjoy! The best thing about this dish is that the brie completely melts into the squash and filling and gives the dish a creamy texture. I served it with a scoop of brown rice and garden fresh tomatoes.