Another delicious way of preparing butternut squash without meaning you're going to eat just another blended vegetable dish. This is an adaptation of another recipe. As the original one takes cannellini beans, which I'm not very queen on, I have substituted them for bell peppers and/or mushrooms. It can be served with a fish or simple salad.
Ingredients (recipe for 2) 1 small butternut squash
2 garlic cloves, peeled and crushed 2 table spoons of olive oil 1 medium-sized leeks, trimmed, cleaned and sliced 1 red bell pepper 2 stalks of spring onion 150ml of vegetable stock Salt and pepper
1- Pre-heat the oven to 200 degrees.
2- Cut the butternut squash in half and scoop out all of the seeds.
3- Use a sharp knife to score the butternut and make some diamond patterns on each half.
4- Mix the garlic with the olive oil and pour over the cut surfaces of the squash.
5- Season the two halves with salt and pepper and place the halves in a trail to roast for at least 40 minutes.
6- Fry the leeks, spring onions and bell peppers in a saucepan for about 5 minutes.
7- Add the vegetable stock dissolved in half glass of hot water and cook for more 5 minutes.
8- Remove the squash from the oven when ready and add the leeks, spring onions and bell peppers mixing on it.
9- Serve immediately.