This recipe has been adapted over the year from Jamie Oliver’s Comfort Food book. I love butternut squash and there’s always one in my trolley on the weekly shop. Now my parents have started growing them I’m never short!
This is a great winter recipe and feeds 4. It takes under 30 minutes. It’s also totally vegan if you leave out the bacon!
2 decent sprigs of rosemary, remove from stake and chop finely
3 garlic cloves, pressed
1 red chilli, deseeded and chopped
1 butternut squash, deseeded and chopped in to small cubes
800 ml of stock (usually 2 cubes)
Bacon – optional
2 packs of Aldi gnocchi (or if you want to make your own, do. I don’t see the point and it’s cuts time down massively)
Fry the garlic, chilli and rosemary on a medium heat for two minutes.
Transfer this to the butternut squash saucepan before serving. Season with a little pepper.