Ricotta stuffed butternut squash

We're in the thick of Autumn and some might be tucking into their pumpkin pies. Im more interested in the cousin of the pumpkin - the butternut squash!

i also have been wanting to try out a recipe using ricotta cheese as you can have a whopping 90g for your healthy B. The recipe is below if you want to try it out!

ingredients:

• one butternut squash, halved
• 90g ricotta cheese
• salt and pepper
• (optional) 50g cheddar

Instructions: 

1. roast the butternut squash at about 200 degrees for 30mins.  
2. Remove from the oven and scoop out the flesh into a bowl, taking care to preserve the outer skin. 
3. Add the ricotta, salt and pepper and mix into the scooped flesh.
4. Carefully spoon the mixture back into the butternut squash shell
5. Top with cheddar if usingand bake for a further 5-10 minutes or  until cheese has melted.

this is syn free when using your healthy extra A, with cheddar add 5 syns per half.

Oxo Roasties

It's coming into the cold season and soul food is on my mind. I made these oxo roast potatoes recently and they really were gorgeous. They came out crispy and extra tasty. Since OXO cubes are free, these are also free on the slimming world plan. Here is the recipe I used:

Ingredients:

• Maris Piper Potatoes (for best results!)
• OXO Stock - 1 cube of oxo and 1 cup of boiling water
• Salt and pepper to taste

Method:

1. Preheat the oven to 180 degrees
2. Chop up the potatoes to the desired size.
3. Par boil the potatoes for about 8 minutes.
4. Shake em around a bit in a colander so that the edges are a little rough.
5. Place in a deep roasting tray and pour the oxo stock over the potatoes.
6. Spray the potatoes with fry light adding salt and pepper as desired.
7. Cook at 180 for about 30 minutes or until the stock has been absorbed and they are crispy enough!