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Categories:
butternut squash butter red onion bacon olive oil coarse grain mustard thyme walnuts white breadcrumbs Cheddar cheese
Viewed: 36 - Published at: 4 years agoIngredients
- 1 large butternut squash, about 2lbs
- 1 12 ounces butter
- 1 small red onion, chopped
- 6 slices streaky bacon, chopped
- 1 tablespoon olive oil
- 1 teaspoon coarse grain mustard
- 2 sprigs thyme, leaves only
- 2 ounces walnuts, roughly chopped
- 2 ounces white breadcrumbs
- 3 ounces sharp cheddar cheese, crumbled
Method
- Preheat the oven to 375F Halve the butternut squash, remove the seeds and put on a baking tray, cut side up.
- Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes.
- Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp.
- Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese.
- Season and pile onto the squash.
- Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted.
- Cut in half to give four portions, and serve.
