Vegetarian, Gluten Free
Heart-roasted Butternut Squash
30 mins
Easy
1 Serving
Marrying our super versatile BB Tomato Fondue with our heart-roasted butternut squash, Jason has come up with a super tasty and extremely versatile light lunch or dinner option.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
Marrying our super versatile BB Tomato Fondue with our heart-roasted butternut squash, Jason has come up with a super tasty and extremely versatile light lunch or dinner option.
We serve it ‘straight up’ here with a little spice from the chillies, but you could add any other vegetables you want: mushroom and courgettes would both be good choices. Don’t worry, you are not seeing double!
The opening scene of this video was filmed to cover both of our heart-roasted butternut squash videos as we originally intended them to be filmed as one video but thought it more user-friendly to split them into two recipes.
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Ingredients
1 roast butternut squash heart (around 150g/5oz total, 50g/1.8oz of flesh)
200g/7oz BB Tomato Fondue
3tsp de-seeded fine diced red chillies
2tsp thin sliced basil leaves
5tsp grated mozzarella
Options to finish: Elevated salsa verde
Nutrition Per Serving
Calories
241
Fats
13G
Carbs
23G
Protein
8G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Prepare the heart-roasted butternut squash as per the video recipe (link below)
Mix the BB Tomato Fondue and the other ingredients and place in the cavity of the squash
Place in the oven for 10-15 minutes
Remove, add the cheese and return to the oven for another 10 minutes
