I am an avid fan of Butternut Squash. You can stuff it, roast it, mash it... love it! This is a really easy and delicious recipe idea to use up the bottom section of the Butternut Squash that often gets chucked!
You will need:
1 Butternut Squash (the bottom end)
1 Carrot
A handful of Mushrooms (approx. 150g-1/2 a punet)
A handful of Cherry Toms (1/2 a punnet)
2 clove of Garlic
1 Red Onion
1 tspn of Mixed Herbs
1/2 tspn of Chili flakes
Dairy-free or normal Cream Cheese
Salt & Pepper
Olive Oil
Equipment:
1 spoon
1 baking tray
1 chopping board
1 frying-pan
1 sharp knife
Method:
Preheat the oven to 180C around Gas mark 5
Cut the end of the Butternut Squash approx. 6/8cm thick
Scoop out the seeds and pulp an discard
Drizzle Squash with Oil and place in the oven to bake for around 30 minutes
Meanwhile, prep the filling: peel and chop the Garlic, Carrot and Onions and sautee with a splash of Oil for a
few minutes
The add the Cherry Tomatoes, Mushrooms, Salt, Pepper, Chili and Mixed Herbs
After 30 minutes remove Squash from the oven, add filling and spoon on some cream cheese, place back into the oven for a futher 5 miuntes so the cheese melts.
Now its ready to serve, I served mine with a simple Lemon and Rocket Salad :)