I swear I do eat things other than butternut squash, but when you’re cooking for one, a whole one just isn’t necessary! I made this dish as a mid-week dinner using up the left over butternut squash from the falafels I made at the weekend.
I love the combination of butternut squash and sage. If I were to do this dish again I would have roasted the squash with fresh sage instead of using dried to fully emerse the sage flavouring. It could also be refined using pancetta instead of bacon.
½ butternut squash (already roasted or boiled)
2 or 3 strips of your choice of bacon
A handful of pine kernels
A good pinch of black pepper
(Serves one, but can be doubled for two people)
Chop up the bacon and fry off in a non-stick frying pan. Meanwhile, thinly slice the leek into rings. Chop the cooked butternut squash into cubes.
Remove the bacon from the pan and put in a bowl to one side.
Add the leeks to the same pan, you shouldn’t need any oil, the excess fat from the bacon will be suffice. Fry the leeks for about five minutes until softened. Add the cubes of butternut squash and cooked bacon. Sprinkle with dried sage and black pepper and cook for a further 2-3 minutes.
Whilst this is cooking, toast the pine kernels in a pan until golden brown.
Remove the butternut squash, bacon and leek mixture and serve with a sprinkling of pine kernels.