July 29, 2018


Butternut squash - 1 kg
Bechamel sauce- 450 ml
Chilli powder- 1-2 tsp
Salt and pepper
Cheddar cheese - 50 gms (grated)


  • Preheat the oven to 160 C.
  • peel the squash and cut into quarters, then scoop out the seeds and cut the flesh into very thin slices.
  • Put them into a large bowl and mix with the bechamel sauce.
  • Season with chilli powder, plenty of freshly ground black pepper, and a little salt if necessary.
  • Put into an ovenproof dish and sprinkle with the cheese.
  • Bake for 45 minutes and serve hot.

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