Sunday night fridge raid that turned out to be a stonking success.
Ingredients (for 2)
1 butternut squash
1 bulb of garlic
1 romano pepper, finely chopped
1 red chilli, finely chopped
8 cherry tomatoes, quartered
150 gr goat's cheese, crumbled
100 gr pancetta/lardons for the non vegetarians
a few capers
Tracklements Chilli Jam
Set your oven to 200 degrees Celsius. Cut the top off the garlic bulb and place on an oven proof tray, drizzle with some olive oil.
Cut the squash in half length wise and spoon out the seeds and thready goo in the center. Place on an oven proof tray, sprinkle the chopped chilli on top and place a small knob of butter (about a tablespoon) in the center cavity of each squash. Drizzle with olive oil.
Put garlic and squash in the oven, set a timer to 30 minutes. Timing wise, the garlic needs 30 minutes to go all soft and sweet and mushy. When roasted, all the sharpness leaves the garlic so don't be nervous about using the whole garlic for this. Depending on the size of your squash it needs 45 minutes to an hour to reach the right softness.
Meanwhile, fry the pancetta and set to cool a bit.
Mix up the cheese, romano pepper, cherry tomatoes, capers and thyme (to taste, a teaspoon should do it) in a bowl.
When the timer beeps, take out the garlic while leaving the squash in the oven.
Remove all the now mushy garlic cloves from their peel, mash them up with a fork and add to the cheese mix with the pancetta and make sure it is well mixed together.
Take out the squash and before you spread the cheese mix on top, take a spoon and spread the melted butter all over the squash.
Cover the squash with the cheese mix and put back in oven for another 12 minutes or so.
When done, squeeze some lemon juice over the cheese cover, and add a dollop of the chilli jam.
Serve with crispy kale chips, which are perfect to make for those final minutes when the cheese melts all over the squash. Enjoy.