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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. See method
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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.
See more Easy weeknight recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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