When I’m home from Uni for the holidays the thing I want to do straightaway is cook in our kitchen. It’s clean and light, unlike my student kitchen, and makes me so happy. Second night at home I made this butternut squash, tomato, and broccoli bake, topped with mozzarella and breadcrumbs. Add a little vegetable stock to the butternut squash in the base to help it all cook through, and par boil the squash for 8-10 mins first. Bake for 20-30 mins.
Tomato paste, cherry tomatoes, chilli flakes, and broccoli spooned over the boiled squash.
This was the first time I made this chilli squash bake and I was very happy how it turned out, perfect for an easy supper.