Butternut squash with spinach and bacon

Butternut squash with spinach and bacon

Serves 6
3 x 14oz (400g) butternut squash,
halved lengthwise through the stalk and seeds and fibers discarded
2 tbsp olive oil
1⁄2 cup of water
salt and freshly ground black pepper
7oz smoked slab bacon, cut into small pieces leeks, sliced
9oz (250g) cremini mushrooms, quartered
31⁄2oz (100g) baby spinach
1⁄2 cup heavy cream
21⁄2oz (75g) Parmesan cheese, freshly grated
freshly chopped parsley, to garnish


Serves 12
6 x 14oz (400g) butternut squash, halved lengthwise through the
stalk and seeds and fibers discarded
1⁄4 cup olive oil
3⁄4 cup water
salt and freshly ground black pepper
14oz smoked smoked slab bacon, cut into small pieces
4 leeks, sliced
1lb 2oz (500g) cremini mushrooms, quartered
7oz (200g) baby spinach
1 cup heavy cream
6oz (175g) Parmesan cheese, freshly grated
freshly chopped parsley, to garnish

1 Preheat the oven to 400˚F (200˚C). Put the squash cut side up in a large roasting pan (two
pans for 12) and drizzle over the oil. Pour the water around them, season with salt and
freshly ground black pepper, and roast in the oven for 45 minutes (1 hour for 12) or until
the flesh is soft. Set aside and allow to cool slightly.
2 Meanwhile, put the bacon into a dry frying pan and stir over medium heat until the fat
comes out. Add the leeks and cook slowly for 10 minutes or until soft. Add the mushrooms
and spinach and stir together over high heat for 10 minutes or until the spinach has wilted
and the mushrooms are nearly cooked.
3 Remove the pan from the heat and stir in the cream, some salt and freshly ground black
pepper, and half the cheese. Scoop out some of the cooked squash, leaving a 3⁄4in (2cm)
border inside each squash case, and stir into the spinach mixture. Spoon the mixture into
the squash cases and sprinkle over the remaining cheese.
4 Bake for 20–25 minutes (55 minutes for 12) or until golden on top and heated through.
Garnish with a sprinkle of parsley and serve.