Baked shallots and squash with a crispy breadcrumb topping
SERVES 4 PREP 20 MINS COOK 1 HOUR
12 shallots, peeled 5tbsp olive oil
Sea salt and freshly ground black pepper 1kg butternut squash, peeled, de-seeded and cut into 5cm/2in chunks 3 cloves garlic, peeled and finely chopped
1 red chilli, de-seeded and chopped
1tbsp rosemary leaves chopped 2tbsp flat-leaf parsley, chopped Zest of 1 orange 120g fresh white or brown breadcrumbs Veg of choice, to serve
1 Preheat oven to 200C, gas mark 6 or 400F.
2 Place the shallots in an oven-proof dish and toss with 1tbsp of oil. Season with the salt and pepper and put in the oven for 15 minutes.
3 Remove from the oven and add the chunks of butternut squash. Make sure that the vegetables are well coated with the oil and cook for 15 minutes.
4 Meanwhile, heat the rest of the oil and the garlic on a moderate heat for a minute.
5 Add the chilli, rosemary, parsley and orange zest, stirring all the time. When thoroughly mixed, add the breadcrumbs and season. Cook for a minute, then take off the heat and set aside.
6 Remove the shallots and squash mixture from the oven and reduce heat to 180C. Spread the breadcrumb mixture on top and return to the oven for 25-30 minutes, or until the breadcrumbs are golden. Serve with veg.
