1 min read

Spicy squash & mozzarella bake


  • 385g pack 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. 

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