Squash, sage & sour­dough bake

BBC Good Food - - Update -

SERVES 4-6 PREP 20 mins COOK 45 mins MORE EF­FORT

1 but­ter­nut squash, peeled, cut in half down the mid­dle, seeds re­moved and sliced into semi cir­cles

2 tbsp olive oil thyme sprig

1 tbsp but­ter bunch of sage, leaves picked

1 onion, chopped

1 gar­lic clove, crushed gen­er­ous

pinch of dried red chilli flakes

½ lemon, zested

100g sour­dough bread­crumbs 200ml milk

2 eggs

50ml dou­ble cream

25g grated parme­san

25g grated pecorino (or use all parme­san) hand­ful of pump­kin seeds

1 Heat oven to 200C/180C fan/gas 6. In a roast­ing tin, toss the squash with 1 tbsp olive oil, salt, pep­per and the thyme leaves. Cover the tin with foil and roast for 30 mins un­til the squash is ten­der.

2 Heat the re­main­ing olive oil with the but­ter un­til the but­ter has melted and is foam­ing slightly. Throw in the sage leaves and cook for a cou­ple of mins un­til crisp, then add the onion, gar­lic, chilli flakes and lemon zest. Cook, stir­ring, for about 8 mins, un­til the onion is soft and fra­grant, add a driz­zle more oil if needed. Mix in the bread­crumbs, toast­ing in the fat for a few mins.

3 Whisk the milk, eggs and cream to­gether be­fore adding the cheese. Re­move the squash from the oven and turn the oven down to 170C/ 150C fan/ gas 3. Com­bine the crumb mix with milk, eggs and cream. Pour over the squash. Scat­ter over the pump­kin seeds, then roast for an­other 15 mins. re­move from the oven and al­low to set­tle for a cou­ple of mins be­fore serv­ing.

GOOD TO KNOW 1 of 5-a-day PER SERV­ING 328 kcals • fat 19g • sat­u­rates 8g • carbs 26g • sug­ars 10g • fi­bre 5g • pro­tein 12g • salt 0.7g

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