Butternut Squash and Bacon Traybake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the squash in a large saucepan and cover with water Place over a high heat, cover and bring to the boil (taking care not to let the water boil over), then reduce the heat and simmer for 20 minutes, until tender. Drain well.

Step 2

While the butternut squash is cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry for 10 minutes until softened and golden, then add the garlic, mushrooms bacon, thyme and oregano leaves, stir and cook for a further 10 minutes, until the bacon is cooked. Remove from: the heat. Stir the squash into the vegetable and bacon mixture in the pan and season. Set aside while you make the sauce.

Step 3

Preheat the oven to 200°C (fan 180°C/gas mark 6).

Step 4

To make the cheese sauce, put the milk and reduced-fat spread in a saucepan and place over a medium heat. Heat until steaming, taking care not to let the milk boil over. Mix the cornflour in a bowl with 2 tablespoons of water until smooth, then add it to the hot milk, stirring continuously with a wooden spoon or a balloon whisk. Simmer for 4-5 minutes, until the sauce has thickened slightly. Add the 60g grated cheese and the mustard powder and stir until the cheese has melted. Season to taste with salt and pepper.

Step 5

Spread out the vegetable mixture in the ovenproof dish. Pour the sauce evenly over the veg and sprinkle the remaining cheese on top. Place on a baking tray and bake in the oven for 15-20 minutes, until golden brown. Serve with your choice of accompaniment.