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Spicy squash & mozzarella bake
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385g pack Waitrose Butternut Squash Wedges
200g cherry tomatoes, halved
2 tbsp sun dried tomato paste
¼ tsp chilli flakes
100g grated mozzarella
50g fresh breadcrumbs
1. Preheat the oven to 200°C, gas mark 6. Cook the squash in boiling water for 6-7 minutes until just tender. Drain and transfer to an ovenproof dish.
2. Mix the tomatoes with the tomato paste and chilli, and spoon over the squash.
3. Mix together the grated mozzarella and fresh breadcrumbs, and sprinkle over the tomatoes. Bake for 20 minutes until golden.
2 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in October 2016.