STUFFED ROASTED BUTTERNUT SQUASH
Ingredients
- 1 tbsp olive oil
- 50g/1¾oz smoked bacon
- finely chopped
- 1 clove garlic
- chopped
- 3 baby leeks
- finely sliced
- 50g/1¾oz Stilton
- ½ butternut squash
- seeds removed and blanched for 3-4 minutes in boiling water
- salt and freshly ground black pepper
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the olive oil in a frying pan over a medium heat. Add the bacon and fry until golden and crisp.
- Add the garlic and leek and cook for 2-3 minutes
- until soft.
- Add the Stilton and stir well.
- Fill the butternut squash hollow with the mixture and place onto a baking sheet. Place into the oven to roast for 12-15 minutes
- until golden-brown and cooked through.
- To serve
- place the stuffed roasted squash in the centre of a warm plate.
