I like to use butternut squash in place of potato and have done it in a variety of ways but this is a game changer. It is based on an Ina Garten recipe that I found while browsing through my (extensive) collection of recipe books. Ina's recipe calls for 2tblsp olive oil and the use of maple syrup, not a waist friendly recipe but I recently found some zero calorie maple syrup from the Skinny Food co....its gorgeous.
Ina includes garlic with her recipe but I left it out of my adaptation. The recipe was for four portions so I have made up the full recipe, portioned it into 4 and put three portions in the freezer.
I would normally add a link to the original recipe but I can't find a link to Ina Gartens recipe but there are lots of versions of this on the internet.
Ingredients
1 large Butternut Squash cut into 1inch chunks
Tesco Olive Oil Spray
2 tablepoons The Skinny Food Co Maple Syrup Flavour
8 Bacon medallions, raw chopped
16 Sage leaves roughly chopped
Method
Preheat the oven to 200deg / 180deg fan / Gas 6.
Place the squash into a bowl and spray with the oil, toss and spray some more until all the butternut is coated, add the maple syrup, salt and pepper and toss everything together.
Tip onto a baking sheet and roast for 20-30 minutes until the squash begins to brown , turning once half way through.
At this point I have portioned the dish into 4 and put three in the freezer - my intention is that when I want to use one I will defrost it and go on to the next step.
Sprinkle
the bacon and sage leaves evenly over the mix and continue roasting for
another 20 - 30 minutes until the squash is tender and caramelised. So I followed the recipe and sprinkled the sage over before I put it back in the oven for the second roasting but I felt that it was overcooked...next time I make it I will add it chopped at the end.
