Butternut squash with Pilgrims Choice cheddar, tomato and red onion salsa
- Serves 2
This hearty veggie dish will bring smiles all round and is a quick dish to pull together at the end of a long day - just whack it in the oven
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Ingredients
- Butternut squash 1, halved lengthways and deseeded
- Olive oil 1 tbsp
- Rosemary
- Cucumber
- Tomatoes
- Celery
- Red onion
- Piligrim's choice chedder
Method
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Step 1
Pre-heat the oven to 200°C/fan oven 180°C/Gas 6
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Step 2
Place the butternut squash halves in a roasting pan, cut sides up. Brush with the olive oil and add the sprigs of rosemary or thyme. Transfer to the oven and bake for 40-45 minutes, or until the squash is tender when tested with a knife.
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Step 3
Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. Season to taste.
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Step 4
Serve the butternut squash with the salsa spooned into the cavities.
