I’ve just been having a baking ‘mare. Foolishly I started baking Heston Blumenthal’s lemon tart. When I saw how long the pastry took I realised I wasn’t going to be able to make it in just one school night. That was just the beginning of the problems, because it said to roll out the pastry and then freeze it before putting it in the tin. But of course, the pastry came out pretty much frozen stiff – impossible to put in the tin! I’ve just finished off baking it with the filling in, fingers crossed it’s going to set as it comes out runny to ensure it’s wibbly wobbly…maybe a bit more practice needed!
Well there will hopefully be better news on the baking front as we’re moving house next week. No longer will I have to endure the gas oven, I will be electric again! Luckily the hob’s still gas though, it’s the perfect combination. I’ve also been plotting tea room ideas on twitter with the lovely people of Leeds and hopefully I will be able to talk about my plans more when I get more concrete ideas in place.
But anyway I digress from the recipe at hand here, a great weeknight dish. I used bacon in mine but you can just take it out if you’re veggie. I used blue cheese because it just seems to go so darn well with butternut squash, but we’ve also replaced it with crumbled feta. For this blog post I used purple potatoes – they’re just so pretty! Any potato will do though.
First we take our butternut squash and halve it. Make some nice deep cuts in then drizzle with olive oil and season with a little salt and pepper. We’re going to bake this for 35 minutes to make it nice and squishy.
Next we’re going to chop some leeks and boil the potatoes…
Then we’re going to take some soften the leeks with some butter, then add a clove of garlic and lardons and fry gently. Add the potatoes and fry for a couple more minutes.
Once the butternut squash is ready, pile the leeks, lardons and potatoes. Crumble the stilton onto the top.
Put back in the oven for about 10 minutes and you’re done!
- 1 butternut squash
- 1 leek
- 4 purple potatoes or other small potato
- 200g smoked bacon lardons
- 1 clove garlic
- 75g blue stilton
- 20g unsalted butter
- 2tbsp olive oil
- Preheat the oven to 200°C/Gas Mark 6.
- Halve the butternut squash. Remove the seeds (I’ve found the best way is with an icecream scoop). Score deeply and drizzle each halve with olive oil and season. Bake in the oven for 35 minutes until soft.
- While the butternut squash is cooking, boil the potatoes for 15 minutes, then cut into quarters.
- Peel and slice the leeks thinly. In a heavy-bottomed pan, melt the butter and soften the leeks for 3-4 minutes, then crush the garlic and add in along with the lardons. Cook for another 5 minutes.
- When the butternut squash is ready, share the leek mixture out between the two halves and crumble stilton on top.
- Put back in the oven for another 10 minutes and you’re ready to go.