CHEESY BUTTERNUT SQAUSH TTEOKBOKKI BAKE

The winter chill has set in and those cravings for a cheesy bowl of comfort are at max. My cheesy butternut squash tteokbokki bake is essentially Mac n cheese, but swapping macaroni for sweet potato tteokbokki. Squidgy, chewy rice cakes work perfectly with the creamy, cheesy butternut squash sauce. You can use regular tteokbokki too, but I just love the colour of the sweet potato variety.

To make this indulgent, comforting recipe a little more balanced, a handful of greens is a must. Kale gives a lovely texture and mouthfeel alongside the tteokbokki.

The chorizo, garlic and sage chilli oil is such a great addition, adding a hit of spice and a satisfying crunch. Drizzle it all over the bake and serve with garlic bread.

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CHEESY BUTTERNUT SQAUSH TTEOKBOKKI BAKE

SERVES 4// MADE IN 1 +HRS//EASY // MEATY

Ingredients

For the bake:

• 1 butternut squash, peeled, deseeded and cut into cubes

• 200g feta

• 5 garlic cloves

• 1cm ginger knob, sliced

• 1 tbsp fresh sage

• 1 tbsp fresh thyme

• 500g sweet potato tteokbokki (or regular tteokbokki)

• 3–4 tbsp gochujang

• 200ml mushroom stock

• 70g parmesan, grated, plus extra for topping

• 100g curly kale

• 140g fresh mozzarella

• Handful of grated mozzarella

For the chorizo, garlic and sage chilli oil:

• 3 garlic cloves, sliced

• 100ml rapeseed oil

• 60g chorizo, finely diced

• 1 tsp smoked paprika

• 1 tbsp Korean chilli flakes

• 3 tbsp roughly chopped sage

Method

1. Preheat the oven to 180°C. In a roasting dish, add the butternut squash, garlic and ginger. Drizzle with olive oil, season with salt and pepper, then make a well in the centre and place the feta. Scatter thyme and sage over the top and drizzle a little more olive oil. Roast for 40–45 minutes until the squash is tender.

2. While the squash cooks, make the chorizo, garlic and sage oil. Cook the diced chorizo over medium heat for 1–2 minutes to release its oils. Reduce to low and add the rapeseed oil, garlic, smoked paprika, Korean chilli flakes and sage. Cook gently for 3–5 minutes until the garlic is golden and the sage is crisp. Set aside.

3. Bring a large pot of water to the boil. Blanch the tteokbokki, drain, then toss with a little oil to prevent sticking.

4. Roughly mash the roasted squash and feta together, then blitz with gochujang and a splash of water in a food processor or high-powered blender until smooth. Transfer to an ovenproof saucepan over medium heat, stir in the stock, then add the tteokbokki and half of the parmesan. Scatter in the kale and stir until wilted and well combined.

5. Tear the fresh mozzarella into strips and scatter over the top. Sprinkle with grated mozzarella and the remaining parmesan.

6. Bake for 25–30 minutes until golden and bubbling. Drizzle with the chorizo, garlic and sage chilli oil and serve with some garlic bread.