We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 37.7g Protein 18.5g Fibre 1g
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.
Before you comment please read our community guidelines.