1 butternut squash
Juice of 1 lemon
2 cloves garlic, crushed
2 sprigs thyme
1 tsp chilli flakes
50g Lurpak Lighter with Olive oil
50g tenderstem broccoli
50g purple sprouting broccoli
50g asparagus
Topping:
1 slice wholemeal bread
4 stems parsley
1 tsp Lurpak Lighter with Olive Oil
1 tbsp Pecorino cheese
Cut the butternut in half lengthwise and remove the seeds. Score the flesh with a criss-cross pattern and put onto a baking tray. Brush with lemon juice, crushed garlic, thyme leaves. Sprinkle over the chilli flakes.
Bake in an oven set at 200’C for 30 minutes or until the flesh is tender.
Cut the tenderstem broccoli, purple sprouting broccoli and asparagus into 2cm lengths. Melt 25g Lurpak with Olive Oil in a frying pan. Add the vegetables, turning in the butter to coat.
Put the wholemeal bread and parsley in a food processor and whizz to make breadcrumbs. Melt a teaspoon of Lurpak with Olive Oil in a small frying pan and add the crumb mixture. Mix well.
Remove the butternut squash from the oven and spread over the other 25g of Lurpak with Olive Oil. Divide the vegetables between the two butternut halves and add some cherry tomatoes on the vine. Sprinkle over the crumb mixture and the pecorino cheese.
Return to the oven for 10 minutes until the topping and vegetables are crispy.
