Ingredients for 6
- 750 g butternut squash, peeled and cut into bitesize chunks
- 15 g butter
- 50 g fresh brown breadcrumbs
- 20 g pumpkin seeds
- 200 g Philadelphia Light with Garlic & Herbs
- 2 tbsp fresh parsley, chopped
Instructions
- Boil the squash pieces in water until just tender. Drain, reserving the cooking liquid. Place the squash in a serving dish and keep warm.
- Meanwhile heat the butter in a frying pan. Add the breadcrumbs and pumpkin seeds. Fry for about 5 minutes, stirring occasionally, until golden.
- Put the Philly in a small saucepan. Add a few spoonfuls of the butternut squash water to make a sauce consistency when heated, without boiling. Add the parsley and season to taste.
- Pour the Philly sauce over the butternut squash and serve sprinkled with the crumb mixture.
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