Creamy squash, leek and pancetta pots recipe
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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Shop ingredientsEach serving contains
- Energy
- 2050kJ 490.0kcal
- Fat
- 31g
- Saturates
- 14g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 37.7gProtein 18.5gFibre 1.0g
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- 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.
- 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.
- 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.
- See more Easy weeknight recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
