Creamy squash, leek and pancetta pots recipe

1 rating Rate
  • Serves 4
  • 5 mins to prepare and 25-30 mins to cook
  • 490 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

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.

  1. 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 minutes, 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 minutes.
  2. 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.
  3. 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 minutes, 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.

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 and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 1/2 butternut squash, diced
  • 2 tsp light olive oil
  • 1 x 130g pack pancetta
  • 2 leeks, trimmed and sliced
  • 5-6 tbsp fresh breadcrumbs
  • For the sauce

  • 40g (1 1/2oz) butter
  • 40g (1 1/2oz) plain flour
  • 200ml (7fl oz) vegetable stock
  • 300ml (1/2pt) milk
  • 1/2 tsp English mustard powder
  • 1 tbsp chopped thyme leaves
  • 75g (3oz) Cheddar, grated
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2049kj 490kcal 25%
  • Fat 30.6g 44%
  • Saturates 14.2g 71%
  • Sugars 11g 12%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 37.7g Protein 18.5g Fibre 1g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.