Page 57 - Healthy food

Cheese-topped
mushrooms with
smashed squash

prep 20 min cook 30 min serves 4
vegetarian gluten free

800g butternut squash, peeled and
cut into 3cm pieces
4tsp olive oil
200g ricotta
2tsp fresh thyme
1 egg
2tsp dijon mustard
30g vegetarian parmesan-style
cheese, finely grated
8 large portobello mushrooms, caps
left whole, stems removed and
finely chopped
1tbsp chopped fresh rosemary
2tsp pine nuts
1 small red chilli, thinly sliced Cheese-
topped
300g tenderstem broccoli, chopped
mushrooms
A few sprigs fresh basil, to garnish
with
smashed
1 Heat the oven to 200°C/fan squash
180°C/gas 6. Line 2 large baking
trays with baking paper. Put the
squash on 1 tray and drizzle with
half the olive oil. Bake for 30 min
or until golden and tender.
2 Meanwhile, in a bowl, combine
the ricotta, thyme, egg, mustard
and half the grated cheese, then
fold in the mushroom stems and
season with black pepper.
3 Fill the mushroom caps with
the ricotta mixture. Transfer to the
second prepared tray and scatter
over the remaining grated cheese.
Bake for the last 20–25 min of the
squash cooking time.
4 A few min before the squash and
mushrooms are cooked, heat the
remaining oil in a non-stick frying
pan over a medium-high heat. Fry
the rosemary, pine nuts and chilli,
stirring, until golden. Steam the
tenderstem broccoli until tender,
then drain. 4
5 Transfer the roasted squash
to a bowl and mash roughly with
PER SERVING
a fork. Season with pepper and
316kcal 8g fibre
scatter with the rosemary mixture. GLUTEN-FREE CHECK 16.1g fat 18.2g protein
6 Serve the mushrooms with the Make sure the brand 6.2g saturates 0.6g salt
squash and broccoli, garnished of mustard you use 20.7g carbs 368mg calcium
with basil. is gluten free. 12.1g sugars 3.5mg iron

FEBRUARY 2018 HEALTHY FOOD GUIDE 57