Roasted Butternut Squash
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1 butternut squash, about 450 g/1 lb 1 onion, chopped 2–3 garlic cloves, crushed 4 small tomatoes, chopped 85 g/3 oz chestnut mushrooms, chopped 85 g/3 oz canned butter beans, drained, rinsed and roughly chopped 1 courgette, about 115 g/4 oz, trimmed and grated 1 tbsp chopped fresh oregano, plus extra to garnish pepper 2 tbsp tomato purée 300 ml/10 fl oz water 4 spring onions, trimmed and chopped 1 tbsp Worcestershire or Hot Pepper sauce, or to taste.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Prick the squash all over with a metal skewer then roast for 40 minutes, or until tender. Remove from the oven and leave until cool enough to handle. 2 Cut the squash in half, scoop out and discard the seeds then scoop out some of the flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Place the two halves side by side in a large roasting tin. 3 Add the onion, garlic, chopped tomatoes and mushrooms to the cooked squash flesh. Add the roughly chopped butter beans, grated courgette, chopped oregano and pepper to taste and mix well. Spoon the filling into the 2 halves of the squash, packing it down as firmly as possible. 4 Mix the tomato purée with the water, spring onions and Worcestershire sauce in a small bowl and pour around the squash. 5 Cover loosely with a large sheet of foil and bake for 30 minutes, or until piping hot. Serve, divided equally between 4 warmed bowls, garnished with extra chopped oregano.
calories per portion 97