So I seem to have this problem at the moment that if I see a butternut squash in the supermarket I must have it! It happens every time… even though I often have nothing else in the house that goes with a butternut squash! When I was shopping this week the butternut squashes were only 39p. 39P!!!! FOR SOMETHING ALMOST THE SIZE OF MY FACE!!! It had to be brought!!
Now I LOVE a good roasted butternut squash, but I think i’ve eaten a fair bit too much of it in recently so I wanted a new way of eating my squash this time! Extensive internet searching brought up this recipe for double-stuffed butternut squash by Taste and Tell and I knew instantly that this was the one!! Cheese, bacon and butternut squash! Sounds pretty darn tasty to me! I had to miss a couple of ingredients out because I didn’t have them in the cupboard but the version we were left with was still extremely tasty!
It’s probably not the healthiest of recipes on account of all the cheese and the bacon, but at the same time you can definitely make a whole meal from this. We had ours with a small side salad but it probably wasn’t necessary, although it did balance out the masses of cheese in the dish quite nicely.
You can also eat the skin of the butternut squash as well as the insides, just like a jacket potato. I have to say I tried a little (having never eaten the skin before) and well it wasn’t for me – but if you like it then that’s great as it means less waste!
If you don’t eat a lot of butternut squash it’s definitely worth adding it to your diet. This article by Tara Gidus explains why when it says “Low in fat, squash provides an ample dose of dietary fiber. Squash’s tangerine hue indicates its most noteworthy health perk: carotenoids. Beta carotene has been shown to protect against heart disease as well as help as a deterrent against some cancers and macular degeneration. This isn’t the only nutrient or health benefit butternut squash provides.”
So butternut squash – full of nutrients, low in calories and really tasty! Have I convinced you to give it a go??
Twice baked butternut squash with cheese and bacon
You will need: (serves 2)
- 1 x Butternut squash
- 1/2 cup Ricotta Cheese
- 1/2 cup Cheddar Cheese
- 1/2 cup Parmesan cheese shavings
- 100g Bacon Lardons (or bacon rashers cut into small peices)
- Olive Oil
- Spring Onions for garnishing
- Pre-heat oven to 200 degrees celsius
- Halve squash length-ways and scoop out seeds from middle – discard seeds
- Place halves skin side down on a baking tray and drizzle with olive oil. Season with Salt and Pepper and then bake in the middle of the pre-heated oven for approximately 45 minutes or until squash is soft (cooking times may vary depending on oven).
- Take squash out of oven and set aside to cool for 5-10 minutes. Turn the oven down to 190 degrees celsius.
- Whilst squash is cooling, cook bacon lardons in a frying pan on a medium heat until browned. Remove once cooked and reserve on a piece of kitchen roll for later.
- Once squash is cool enough, scoop out the middle and place into a bowl. You want to leave around a 1/2 – 1 centimetre’s edging so that the squash retains its shape.
- Add the Ricotta cheese to the bowl of squash, along with half of the cheddar cheese and half of the parmesan cheese shavings. Mash this all together and season with a little more pepper.
- Add the cooked bacon to the bowl and mix together. Then scoop the contents of the bowl back into each butternut squash case.
- Sprinkle the remaining cheddar and the remaining parmesan cheese over the top of the stuffed butternut squashes and return to the oven for approximately 20 minutes (or until cheese is fully melted).
- Remove squashes from oven. Sprinkle over a couple of pieces of spring onion to garnish if desired and enjoy!!
Yum yum! If you give it a go do let us know how you got on!!