CookEat Recipe
Butternut Squash and Potato with Cheddar
Butternut squash, potato, bell pepper and onion cook together with rosemary. Cheddar and parsley are folded through after the vegetables are tender.
Method
Steps
Step 1
Peel and deseed the squash, scrub the potato and cut both into 1 cm cubes. Deseed and dice the bell pepper. Chop the onion, parsley and rosemary; grate the cheddar.
Step 2
Heat the olive oil in a medium lidded frying pan over medium heat. Cook the onion and bell pepper for 5 minutes, stirring.
Step 3
Add the squash, potato, rosemary and 150 ml water. Cover and simmer for 15–20 minutes, stirring occasionally, until both potato and squash are easily pierced. Uncover for a few minutes if liquid remains.
Step 4
Remove from the heat and stir in the cheddar and parsley until the cheese melts. Divide between two plates.
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Cooked 3 times