Roast Butternut Squash Surprise
The perfect dish for an easy midweek meal. So simple even a Mr. Moustache can make it...
Picture this: roasted butternut squash cooked to perfection so that it has nearly caramelised. Filled with a little crème fraiche and topped with golden crunchy bread crumbs and crispy cheese.
Just pop into the oven when you get home from work and by the time you've unwound it's ready to scoop into. Quicker than the time it takes you to ring and wait for a takeaway.
Ingredients (serves 1 very hungry or 2 less hungry adults)
1 butternut squash
2 handfuls of bread crumbs
2 tablespoons of crème fraiche
70 grams of cheddar or feta cheese (leave out if you want a low fat version)
- Preheat your oven to 220 degrees Celsius/425 degrees Fahrenheit/gas mark 7.
- Take 1 butternut squash and cut in half lengthways (you might need a bit of elbow grease, they can be a bit tricky when they're not cooked).
- Scoop the seeds out of the hollows.
- Drizzle each half generously with olive oil.
- Spoon the crème fraiche into each hollow, top with the cheddar and then the breadcrumbs.
- Place on a baking tray and roast in the oven for 50 minutes.
If the breadcrumbs start to burn but the squash isn't cooked just cover loosely with tinfoil
Green salad (maybe add some pine nuts), great with chicken and fish too.
Dinner for one?
You could use the other half to make a rich and creamy butternut squash soup. Scoop out the roasted butternut squash, add 500ml of vegetable stock and blend. Add a little ginger and coriander (or not if you prefer). Serve with a dollop of Greek yogurt on top. There's your lunch for tomorrow sorted.
Roast Butternut Squash Soup
This photo is of an amuse bouche portion by the way...
Not sure about you but I eat a LOT more than this for my lunch.