As some of you know, with a husband who works nights, I’m often alone for dinner and the evening. Over spring and summer it was easy to eat early with Arthur and I still try to do that as often as possible – it’s good for you to eat early in the evening and I think it helps Arthur eat better when we’re at the table eating the same thing! However, as autumn’s darker evenings draw in, its getting chillier and the candles are being lit I found myself craving this absolute gem of a solo dinner.
I love all types of squash. They have the perfect sweet and savoury balance that make pairing them up with different flavours so easy, not to mention they are choc full of immune boosting vitamin A and vitamin C – vital at this time of year, especially if you have a child in school! This easy recipe teams butternut squash with that other autumn and winter superhero, Kale, crunchy red pepper, button mushrooms and creamy cottage cheese. You’ll need:
Half a butternut squash (that’s been halved lengthways and de-seeded)
A tablespoon of olive oil
Half a red pepper (diced)
Five or six button mushrooms (diced)
A handful of kale (diced)
Two big heaped teaspoons of cottage cheese
A sprinkling of parmesan to finish
Pre-heat your oven to 180°c and once it’s hot, rub your half butternut with olive oil and salt and bake for 30 minutes.
Meanwhile sautée your kale, red pepper and mushrooms in a little olive oil until cooked, add the cottage cheese and take off the heat.
Once a knife goes easily into the flesh of your squash, take it from the oven and scoop out a little flesh along the length of it, so you have a channel that extends from the cavity where the seeds were.
Fill up the empty space with your kale, pepper and mushroom mixture & pop it back into the oven for 10-15 minutes.
Remove from the oven, sprinkle with parmesan, season and enjoy! If you have any of the kale, pepper and mushroom mix left over, its delicious heated up and mixed with a bit of quinoa or pasta the next day, or on its own with a poached egg popped on top.