Roasted butternut squash with bacon, serves 2, prepare 10 minutes, cook 60 minutes.
You will need:
1butternut squash, halved
1tsp olive oil
6 tbsp creme fraiche
3 rashers smoked bacon, roughly chopped
1 and a half tbsp freshly grated parmesan cheese
half a tsp black pepper, coarsely ground
1. Preheat the oven to 200 degrees c. Cut the squash lengthways then scoop out the seeds. You can toast these if you want but I never bother - I'm a lazy bum. With a small knife, deeply score the flesh in a crisscross pattern. (Make sure you do deeply score the flesh otherwise it'll take until next autumn to cook - slight exaggeration I know but you get the picture.
2. Place the 2 halves on a baking sheet, cut side up, brush with the oil and season lightly with salt and roast for 35-40 minutes until the flesh feels quite tender when pierced with a knife - to be honest I find I have to roast it for longer than this as I like my flesh pretty pulpy but each to their own.
Before roasting
Looks a bit anemic here but trust me!
Ta-da!
As you can see I just serve it up with a simple salad garnish. It's quite a filling meal and sometimes (ssshhhh) I use more creme fraiche, parmesan and bacon than stated.So give it a bash if ya fancy. Will guarantee you will not be disappointed.
Blooper - so glad this wasn't for a youtube video as when I was carefully sliding it onto the plate, the flipping thing slide off the spatula and landed top down. Creme fraiche, cheese and bacon EVERYWHERE!!! (Hence the small amount of splattered topping you can see on the salad!).
Enjoy!
