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Baby Baked Butternut
- RECIPE MAKES: 6 Portions
- PREP TIME: 15 Minutes
- COOK TIME: 1 Hour 10 Minutes
Method
Step 1
Preheat oven to 200°C/fan 180°C/gas mark 6.
Step 2
Place butternut squash in a roasting tin cut side up.
Step 3
Score flesh with a knife (do not pierce outer skin) and brush with 1 tsp of oil. Bake for 45 minutes until soft.
Step 4
Meanwhile, heat remaining oil in small frying pan over a low heat, add leeks, mushrooms, courgette, garlic and thyme and cook until soft. Place into a large bowl.
Step 5
Once the squash is cooked, scoop out flesh and add to vegetable mixture. Using a fork mash the mixture together.
Step 6
Place mixture back into the squash skins and sprinkle each half with 50g of Violife and bake for 15 minutes.
Step 7
Allow to cool and divide into 6 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.
Ingredients
- 1 Large butternut squash, cut lengthways in half & de-seeded
- 2 tsp Oil
- 100g Leeks, finely chopped
- 50g Mushrooms, finely chopped
- 100g Courgette, finely chopped
- ¼ Clove of garlic, crushed
- 2 tsp Thyme, dried
- 100g Violife For Pizza mozzarella flavour, grated
Table
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