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Low Protein Cheesy Butternut Squash & Mushroom Bake (PKU)
- Turn the grill on to a high heat.
- Chop the butternut squash into cubes, add 1 tsp. olive oil and season with salt and pepper. Cover and microwave for 5 minutes or until soft.
- In 1 tsp. olive oil, fry the garlic, mushrooms and tinned tomatoes for 5 minutes.
- Pour the tomato/mushroom mix into a small oven or pie dish. Top with the mashed butternut squash, and then sprinkle on the grated cheese.
- Place under the grill for a further 2-3 minutes and serve.