Butternut Squash Bake (Ve)
Updated: Oct 11, 2018
Did you know the butternut squash is actually classed as a fruit? Like tomatoes, it grows on a vine and has seeds. A favourite of South Africans and Americans, we've adopted it widely in the UK and Europe, especially in the autumn, when it is in Season.
Here's a simple baked dish using leeks and butternut squash that goes well with most roasted meats, or some grilled pork steaks. See Tips for an easy way to peel the butternut squash.
1 tablespoon of sunflower oil
500g butternut squash, peeled and cut into small cubes (e.g. 3cm)
250g leeks, sliced crossways into chunks
1 red onion, finely chopped
1 red pepper, finely chopped
750ml cream (or use Alpro single cream if cooking vegan)
2 teaspoons of cornflour mixed to a paste with 4 teaspoons of cold water
1 tablespoon of fresh thyme leaves, chopped (or one teaspoon dried thyme)
1 teaspoon ground nutmeg
4 tablespoons of brown breadcrumbs
Salt and pepper to season.
Heat a tablespoon of sunflower oil in a sauteuse pan. Lightly saute the squash cubes, the sliced leeks, the red pepper pieces and the chopped onion. Once they start to soften, spoon them into an oven roasting dish. Combined together in a large jug, all the remaining ingredients and pour the mixture over the vegetables. Sprinkle the breadcrumbs on the top. Cover with foil, and bake in the oven for about 45 minutes or until the butternut squash is soft and the cream mixture has thickened up.
Check the seasoning and serve.
Inspired by: a recipe from Le Creuset