Sometimes I just go with whatever is in the fridge that needs using up and today it was butternut squash and bacon.
I went with instinct and have to say the end result was rather delicious!
Preparation Time: 15 mins
Cooking Time: 1 hr
Calories per serving: 313
Olive Oil – 20ml
Butternut Squash, peeled and cut into 3cm cubes – 500g
Red Onions, half, cut into slices – 90g
Bacon, Streaky, Smoked cut into bite sized pieces – 87g
Sumac, Ground – ½ Tsp/1g
Ras El Hanout seasoning – ½ Tsp/1g
Garlic – 2 Cloves/6g
Thyme, Dried – ½ Tsp/0.5g
Peel and chop the butternut into 3cm cubes. Place the olive oil in a large roasting tin and place into a preheated oven (200 degrees). Peel and chop the onion into slices. Cut the bacon into bite sized pieces. Peel and finely dice the garlic.
Once the oil is heated, place the butternut squash into the roasting dish, stir to thoroughly coat in the oil and sprinkle with the sumac and ras el hanout seasoning. Cook for 20 mins.
Add the red onion, stir thoroughly and continue to cook for a further 14 minutes.
Add the garlic and bacon pieces and stir to combine. Sprinkle with the thyme.
Cook for a final 15 minutes.
Serve with rice, a dollop of creme fraiche and any other vegetable of your choice. I like mine with tender stem broccoli!
Nutrition Data Per Serving
Calories (kcal) 313
Protein (g) 10.9
Carbohydrate (g) 21.8
Fat (g) 20.8
Fibre (g) 4.3
Fruit & Veg 3.4