Recipe for roasted butternut topped with pan-fried bacon, onion, chilli and cheese
1/4 red onion – peel and slice finely
75g bacon – cut into large strips
1/2 tbsp butter (from your pantry)
25g mature cheddar – grate coarsely
1/4 fresh chilli – de-seed and slice finely
olive oil, salt and pepper (from your pantry)
Preheat oven to 200⁰C.
Cut the butternut into quarters (lengthways) and remove the seeds and pulp. Place on a baking tray and drizzle with olive oil. Season well with salt and pepper. Turn the butternut over – flesh side down – and roast in the oven for about 30 to 40 minutes until tender.
Heat the butter in a frying pan and, when frothing, add the bacon strips, onion and chilli slices. Fry until the bacon is crispy and then remove everything from the pan with a slotted spoon and place in a mixing bowl. Mix in the grated cheese.
When the butternut is done, remove it from the oven and flip the quarters over (skin side down). Sprinkle the cheese mix all over – concentrating in particular on the cavity which contained the seeds and pulp.
Turn the oven grill on. Put the dressed butternut back under the grill for a few minutes until the cheese melts then remove and serve immediately.
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