The Dogmother Posted September 28, 2009 Share Posted September 28, 2009 Butternut Squash and bacon bake This one is dead easy and always gets rave reviews. You can change the filling to suit, but I like this one. Two butternut squashes 8 rashers of free range British bacon Carton of Creme Fraiche Grated cheese or parmesan Olive oil Salt and pepper Halve the squashes and scoop out the seeds (chickens love the seeds), score the squashes into the flesh, drizzle with olive oil, grate over some salt and pepper and bake in the oven for about 35 minutes, or until the flesh is soft. While that is cooking, fry up the bacon, which has been cut into lardon sized bits, set aside Scoop out the flesh, and mix up with the creme fraiche and bacon, return to the squash shells and top with grated cheese or parmesan before baking again for 15 or 20 minutes This is totally delicious! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 28, 2009 Share Posted September 28, 2009 I do that one and confirm it's deeelicious . Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted September 28, 2009 Share Posted September 28, 2009 Thanks for that - I have a squash looming in my pantry - I reckon I can adapt that to suit my Slimming World diet. Sounds scrumdiddlyumptious. Emma.x Quote Link to comment Share on other sites More sharing options...
ClaireG Posted September 28, 2009 Share Posted September 28, 2009 That sounds really yummy, i love BNS. Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 28, 2009 Share Posted September 28, 2009 So do we - good job, as we've harvested 30! I'll be trying this one Quote Link to comment Share on other sites More sharing options...
bluekarin Posted September 28, 2009 Share Posted September 28, 2009 I shall also be doing that one as my MIL who is staying with us informed us she doesn't eat anything with starch in it i.e potatoes, pasta, rice! Slightly ruined some of the meals I had planned, but in a way a good thing as I can try something different. I have 3 marrows (none grown by me) which I was going to stuff with a spicy mince beef mixture and then with the rest of the mince do a pasta bake for the kids (they HATE marrow so they'll be happy) Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 28, 2009 Author Share Posted September 28, 2009 So do we - good job, as we've harvested 30! I'll be trying this one I thought of you (and DS) when I made it. Quote Link to comment Share on other sites More sharing options...
clootie Posted October 21, 2009 Share Posted October 21, 2009 On my list to try this week, yumska! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 21, 2009 Author Share Posted October 21, 2009 Eating it out of the skins is a bit fiddly - I somethimes just scoop it out into an ovenproof dish Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted October 23, 2009 Share Posted October 23, 2009 Sounds wonderful - I have a huge one my friend gave me and its curing as I type - will use it next week. Quote Link to comment Share on other sites More sharing options...
GEB Posted October 27, 2009 Share Posted October 27, 2009 This sounds sooo yummy! Do you have it on its own, or what do you serve with it? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 30, 2009 Author Share Posted October 30, 2009 I eat it on it's own - it is very filling. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted October 30, 2009 Share Posted October 30, 2009 I made this for the boy's supper tonight. They absolutely loved it and declared it 'restaurantworthy'. Will deffo be on the menu again at Egluntyne Towers. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 31, 2009 Author Share Posted October 31, 2009 That's high praise indeed Egluntyne! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted October 31, 2009 Share Posted October 31, 2009 I did this last night but had no creme fraiche so substituted some Boursin and yougurt - absolutely divine!! And my OH doesn't like squash. Any more like that Claret? Tricia Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 31, 2009 Author Share Posted October 31, 2009 My last recipe was the paradise slice one, so not similar at all. Sorry Quote Link to comment Share on other sites More sharing options...
ubereglu Posted October 31, 2009 Share Posted October 31, 2009 Ooh, sounds good. Do you think it would work with pumpkin? Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 31, 2009 Share Posted October 31, 2009 I'm sure it would I've got the creme fraiche coming in the A&C order on Tuesday...... Quote Link to comment Share on other sites More sharing options...
clootie Posted November 3, 2009 Share Posted November 3, 2009 This is super delish !! We had it last night and I could eat this happily every night, all of it, just for me. Thanks for posting this recipe Claret. A regular in this house from now on. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 3, 2009 Author Share Posted November 3, 2009 Thanks Clootie, it's very well received chez Chateau Claret too. Even young Rosie who is currently going through a 'vegetable aversion phase' loves it. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 4, 2009 Share Posted November 4, 2009 It is just as nice if you replace the bacon with smoked salmon. Quote Link to comment Share on other sites More sharing options...
C&T Posted November 4, 2009 Share Posted November 4, 2009 I made this last night - YUM!! Used a little bit of bacon, but also added in wafer thin ham, as better for Weight Watchers diet. Also, I was using up the remains of a squash, and it already had the top chopped off. So I used the bottom half, rather than slicing down the middle. This meant there was less room on top for any cheese - which also helped keep the calories down!! A great low fat easy delicious recipe Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 4, 2009 Author Share Posted November 4, 2009 After the first baking of the squash, you can always hoik the innards out into a baking dish - that's what I do. It's far easier. Quote Link to comment Share on other sites More sharing options...
Gem_Seb Posted November 13, 2009 Share Posted November 13, 2009 Im making this tonight how mush creme fraiche should i use? i only have a massive tub of it in the fridge!! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted January 11, 2010 Share Posted January 11, 2010 I'm just bumping this up again as it's another winter winner! Quote Link to comment Share on other sites More sharing options...
