Butternut squash…better than the spud!

The first time I saw a Butternut squash I didn’t know whether to cook with it or use it to fend off a burglar..the Butternut squash is the most deadly of the veggies and the most amazing for roasting and stuffing!

Buttersquash (s) are a brilliant alternative to the baked spud and take half as long to roast so these guys are perfect for a Monday night cook in!

Serves 2

1 whole Butternut squash cut in half and de-seeded

100grams smoked pancetta

100 grams Feta

1 whole sweet pepper cut into chunks

75 grams button mushrooms

1 can chopped tomatoes

handful of fresh basil

2 cloves garlic minced

1 tbs Creme Fraiche

1/2 glass good red wine

Big squirt of tomato paste and Anchovie paste

Olive oil, sea salt and cracked black pepper

This is a really quick week-night dish perfect for when your brain is mush and  you can literally could not be bothered having to slave over a hot stove.

Kick off by seasoning the flesh side of the squash  and giving a good douse with the olive oil, set on a baking tray and sling an oven at 180 for 30-35 minutes or until the flesh is tender.

As that’s happening get the filling rolling – fry off the pancetta and drain any excess oil, remove and set to one side. Next sling the tomatoes and mushrooms into the same pan and saute well for about 8-10 minutes. Add a squirt of tomato paste and Anchovie paste and cook out with the wine.

Add the pancetta back to the tomatoes and peppers then in with the chopped tomatoes and simmer for 15 minutes or until the squash is ready to come out – finish with the creme fraiche.

Serve by filling the squash with the pancetta mix and crumble over the feta…feel free to finish with  flourish of fresh basil.