Baked Squash with a Smoked Garlic & Herb Crumb (V)
A simple and delicious vegetarian recipe, perfect for the Autumn time, make using our Charlie & Ivy's Smoked Garlic & Black Peppercorn Bread Dipper.
INGREDIENTS
Serves 4
2 small butternut squash, halved lengthways
150g wholemeal, seeded bread
75g Feta cheese, crumbled
50ml Charlie & Ivy's Smoked Garlic & Black Peppercorn Bread Dipper, and a little extra for drizzling
A sprig of rosemary
A sprig of oregano
A handful of mixed seeds
A good twist of salt
Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6.
To make the breadcrumb topping, tear the bread and add to a food processor and blitz to a rough crumb. Add the sprig of rosemary, oregano, crumbled Feta cheese, Smoked Garlic Oil and then continue to blitz to breadcrumbs.
To prepare the squash, halve and remove the seeds, score the flesh of the squash and rub in a little of the bread dipper and season. Pop them into a baking dish and top with the crumb topping. Drizzle a little of oil, sprinkle with the mixed seeds and a little salt. Bake in the centre of the oven for around 30 minutes until they are cooked through. Cooking time will depend on the size of the halves.
To serve, transfer the squash onto a large serving dish and sprinkle over a few more mixed seeds. Enjoy! This crumb topping also works well with other flavoured oils and is also delicious on Aubergine, Mushroom & Chicken.
