Butternut squash with Pilgrims Choice cheddar, tomato and red onion salsa
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
Ingredients
- 1 Butternut squash halved lengthways and deseeded
- 1tbsp Olive oil
- Rosemary
- Cucumber
- Tomatoes
- Celery
- Red onion
- Piligrim's choice chedder
Method
Step 1
Pre-heat the oven to 200°C/fan oven 180°C/Gas 6
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.
Step 3
Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. Season to taste.
Step 4
Serve the butternut squash with the salsa spooned into the cavities.
