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One of my favourite ways to eat squash, cooked in their own pot. I cooked this in the microwave but roasting in the oven will do too, just takes a lot longer.
First select your squash, these are scrummy Amber Cup (thanks Ruud)
Cut the top off the squash and level the base if needed to keep it upright. Scoop out the seeds.
Use pretty much what you like, but this time I've gone for shallot, garlic, tomatoes and a rasher of bacon. The juice from the squash and tomatoes mingles together to make a delish stock.
Add all the ingredients to the squash pot, I also added a knob of butter, ground salt and pepper to the mix. Put the lid on and add a little water or stock if needed and cook on full power in the microwave until tender or pop in the oven till cooked through.
First select your squash, these are scrummy Amber Cup (thanks Ruud)
Cut the top off the squash and level the base if needed to keep it upright. Scoop out the seeds.
Use pretty much what you like, but this time I've gone for shallot, garlic, tomatoes and a rasher of bacon. The juice from the squash and tomatoes mingles together to make a delish stock.
Add all the ingredients to the squash pot, I also added a knob of butter, ground salt and pepper to the mix. Put the lid on and add a little water or stock if needed and cook on full power in the microwave until tender or pop in the oven till cooked through.
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