175g closed cup mushrooms - thickly sliced
350g butternut squash - skin washed, sliced in half and seeds removed
2 tablespoons olive oil
salt and freshly ground black pepper
1 small pinch chilli powder
2 thick slices Trevilley Farm wholegrain bread
Preparation time: 5 mins
Cook Time: 40 mins
Serves 2
Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Place the butternut squash on a baking tray, drizzle over a little of the olive oil and pop in the oven for 40 mins or until golden and soft when tested with a fork.
When the squash is nearly ready, heat the olive oil into a non-stick frying pan add the mushrooms and sauté over a high heat for 4-5 mins or until the mushrooms are golden brown. Season to taste with salt, pepper and a mere hint of chilli if desired.
Toast the bread.
Lightly mash the squash, discarding the skin.
Add salt and pepper to taste, then spread thickly over the toast and add the mushrooms on top.
Serve immediately.
