Baked shal­lots and squash with a crispy bread­crumb top­ping

SERVES 4 PREP 20 MINS COOK 1 HOUR

Chat - - NO-FUSS FOOD -

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.

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