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Creamy squash, leek and pancetta pots recipe

Creamy squash, leek and pancetta pots

These delicious butternut squash, leek and pancetta pots are the perfect midweek meal. Made with mature Cheddar, a pinch of mustard powder and a sprinkling of thyme, they are packed with flavour – what's more, you can be tucking into this hearty dinner in just over half an hour.

See method
  • Serves 4
  • 5 mins to prepare and 25-30 mins to cook
  • 490 calories / serving
  • Freezable

Ingredients

  • ½ butternut squash, diced
  • 2 tsp light olive oil
  • 130g pack pancetta
  • 2 leeks, trimmed and sliced
  • 5-6 tbsp fresh breadcrumbs

For the sauce

  • 40g butter
  • 40g plain flour
  • 200ml vegetable stock
  • 300ml milk
  • ½ tsp English mustard powder
  • 1 tbsp chopped thyme leaves
  • 75g Cheddar, grated

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Each serving contains

Energy
2050kJ 490.0kcal
25%
Fat
31g
high44%
Saturates
14g
high71%
Salt
1.1g
low18%
Sugars
11g
low12%

of the Reference intake

Carbohydrate 37.7gProtein 18.5gFibre 1.0g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a roasting tin. Drizzle with 1 tsp oil, then roast for 15-20 mins, until tender. Meanwhile, heat the remaining oil in a frying pan. Add the pancetta and fry until crisp; transfer to a plate. Add the leeks to the pan; fry for 10 mins.
  2. For the sauce, combine the butter, flour, stock and milk in a pan over a low heat. Increase the heat and stir constantly until the sauce thickens. Remove from the heat and stir in the mustard powder, thyme and all but 1 tbsp of the cheese.
  3. Tip the pancetta, leeks and squash into the sauce and stir to combine. Divide between 4 ramekins. Mix the remaining cheese with the breadcrumbs. Scatter over the tops of each ramekin. Bake for 10 mins, or until bubbling and golden.
  • Tip: If you have any pork or chicken left over from the Sunday roast, use it in place of the pancetta.

  • Freezing and defrosting guidelines

    Once the pots have cooled completely, top the ramekins with a layer of clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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