Summer stuff squash with tomatoes and bread
This filling vegetarian supper is easy to make and wonderfully fragrant thanks to the plentiful addition of coriander, coconut milk and chilli.
1 large butternut squash
1 bunch spring onions, chopped
1 clove garlic, grated
300g cherry tomatoes, halved
1 tsp chilli flakes
2 slices crusty bread, cubed
4 tbsp drinking coconut milk
Preheat the oven to 180c.
Cut squash in half lengthways, score a criss cross pattern in the flesh, brush both sides with olive oil and season.
Roast for 35 - 40 minutes (depending on the size), flat side down.
Once cooked, scoop out most of the flesh and roughly cut into cubes.
Fry the spring onions, garlic and chilli flakes with a little oil until soft. Add a splash of water and some seasoning.
Add the tomatoes, cubes of bread, squash and coconut milk and cook on a medium heat.
Add the coriander and spoon back into the squash shell.
Sprinkle with more coriander, a little coconut yoghurt and a squeeze of lime.