I love butternut squash, and with bacon is one of my favourite combos! Almost two years ago to the day I shared with y'all a butternut squash and bacon soup, and today is something different using those two ingredients.
You will need
Hard goats cheese
Chop your butternut squash down the middle and scoop out the seeds - harder than in seems, they're slippery little buggers! Score with a knife and drizzle over a small amount olive oil, salt, pepper and chilli flakes. In the little hole I threw in some chopped garlic and a bunch of coriander. You could use thyme or rosemary instead, I just used what I had to hand. Pop in the oven on 180C for about an hour, or until soft. Scoop out the middle of the squash and transfer to a mixing bowl. Add the cooked, crispy chopped bacon and cubes of cheese - mix/mash well before putting back into the squash shells. Pop back in the oven for about ten minutes, with a sprinkling of Parmesan on top if you fancy!
Now in terms of serving - its up to you. I had this on its own with salad, whereas Rich had it with a small portion of steak chilli. Garnish with coriander and dig in! PS, don't eat the skin, yuck.