These delicious butternut squash, leek and pancetta pots are the perfect midweek meal. Made with mature Cheddar, a pinch of mustard powder and a sprinkling of thyme, they are packed with flavour – what's more, you can be tucking into this hearty dinner in just over half an hour.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a roasting tin. Drizzle with 1 tsp oil, then roast for 15-20 mins, until tender. Meanwhile, heat the remaining oil in a frying pan. Add the pancetta and fry until crisp; transfer to a plate. Add the leeks to the pan; fry for 10 mins.
- For the sauce, combine the butter, flour, stock and milk in a pan over a low heat. Increase the heat and stir constantly until the sauce thickens. Remove from the heat and stir in the mustard powder, thyme and all but 1 tbsp of the cheese.
- Tip the pancetta, leeks and squash into the sauce and stir to combine. Divide between 4 ramekins. Mix the remaining cheese with the breadcrumbs. Scatter over the tops of each ramekin. Bake for 10 mins, or until bubbling and golden.
Tip: If you have any pork or chicken left over from the Sunday roast, use it in place of the pancetta.
Freezing and defrosting guidelines
Once the pots have cooled completely, top the ramekins with a layer of clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.