I love butternut squash, and with bacon is one of my favorite combos! Almost two years ago to the day I shared with y'all a butternut squash and bacon soup, and today is something different using those two ingredients.
You will need
Butternut squashBaconHard goats cheeseYes... I'm aware I used sheep's cheese below, I grabbed the wrong one!GarlicChilli flakesChop your butternut squash down the middle and scoop out the seeds - harder than in seems, they're slippery little buggers! Score with a knife and drizzle over a small amount olive oil, salt, pepper and chilli flakes. In the little hole I threw in some chopped garlic and a bunch of coriander. You could use thyme or rosemary instead, I just used what I had to hand. Pop in the oven on 180C for about an hour, or until soft. Scoop out the middle of the squash and transfer to a mixing bowl. Add the cooked, crispy chopped bacon and cubes of cheese - mix/mash well before putting back into the squash shells. Pop back in the oven for about ten minutes, with a sprinkling of Parmesan on top if you fancy!Now in terms of serving - its up to you. I had this on its own with salad, whereas Rich had it with a small portion of steak chilli. Garnish with coriander and dig in! PS, don't eat the skin, yuck.