Oxford SlowFoodStudent

This is a delicious way to eat butternut squash. You could serve it as a main with some rice and cabbage, or as a side with something else. It keeps for quite a long time in the fridge too.

Ingredients

1 Butternut squash
200g sweetcorn
100g cream cheese
1 green chilli ( or use more or less according to taste)
Chopped Coriander (optional)

Peel and cube the butternut squash. Be sure to remove all the seeds, they make it bitter.

Ripped from Heston Blumenthal = posh store-cupboard fare...definitely a good incentive to properly stock that cupboard and fridge. Everything other than the parsley and basil will keep for ages, so no excuse!

Serves 4