Tuesday, 26 January 2010

Butternut Squash and Bacon Bake

Recipe for Sarah-Jane's Halogen oven - but could easily be adapted to a standard oven. This recipe should easily serve 3 adults as a main along with salad or crusty bread. It could also serve 6 as a side dish.

1kg butternut squash (I used two small ones)
8 slices of back bacon, or 4 slices of thick butchers bacon
300gram tub of creme fraiche
75g gruyere (grated)

Cut the tops off the butternut squash. Cut them in half and scoop out the seeds

Score the flesh of the squash in both directions almost to the skin. Rub all over with olive oil. Season well. If desired, you can sprinkle with garlic granules, ground cumin and some chilli flakes.

Cook on the low rack in the halogen oven for approx 20mins at 180deg C until the flesh is soft. The cooking time obviously depends on the size of the squash.

Chop the bacon into approx 1cm pieces and fry until crispy.

When the squash is cooked, scoop from the skins into an oven proof dish. Add the creme fraiche, bacon bits and 1/2 the cheese and carefully combine. Top with remaining grated cheese.

Return the dish to the halogen cooker at 180deg for approx 10 > 15mins until piping hot and cheese is bubbly.

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