Just like the plate states, you can enjoy this insane recipe for breakfast, lunch or sups, but in my household today it made the best Saturday brunch! With so many flavours and textures going on all on one plate, this dish is something you can’t forget. The chilli butternut smash lends itself perfectly to any toppings; halloumi, bacon, roasted veggies, poached eggs, etc. It’s the bee’s knees!
Cheap, tasty and full of veggies, hold off on the pancakes and give this guy a go next weekend.
(serves three hungry ladies)
1 small butternut squash, peeled and chopped into even squares
1 red chilli
3 handfuls of rosemary springs
3 handfuls of rocket
6 rashers of streaky bacon
Handful of skinless almonds
Good quality olive oil
Salt & pepper
1. Pre heat your oven to 180 degrees celsius and line a baking tray with greaseproof paper.
2. Place your butternut squash cubes and rosemary on your lined baking tray. Drizzle with olive oil and a good grind of salt and pepper. Mix everything together and place in the oven for 40 minutes.
3. Whilst your squash cooks get on with your toppings! Grill your bacon, toast your bread and roast your almonds, crushing once cooked.
4. After 40 minutes, add your chopped chilli to the roasted squash and cook for a further 10 minutes.