Win­ter veg­etable bake

Serves 3-4

The Guardian - Cook - - A Kitchen In Rome -

1 butternut squash (about 500-600g of flesh) 500g pota­toes 2 red onions 200g radic­chio, base trimmed 4 sage leaves, chopped (op­tional) Salt and black pep­per 120ml ex­tra vir­gin olive oil 120ml water or light veg­etable stock Feta, salted ri­cotta, goat’s cheese and bread, to serve

1 Pre­heat your oven to 190C/375F/gas mark 5. I use a round al­lu­minium pan.

2 Peel the squash and cut it into 50mm long x 5mm thick pieces. Do the same with the pota­toes. Peel, halve and slice the onion into chunky half moons. Slice the radic­chio leaves into strips.

3 Rub a large, metal bak­ing tray or dish with oil. Ar­range an over­lap­ping layer of squash and potato in the tray. Make a layer with half the onion, then an­other with the radic­chio and sage. Sprin­kle with salt. Make an­other layer of onion. Cover the radic­chio with the rest of the squash and potato. Fin­ish with salt, the olive oil and water.

4 Bake for 60-75 min­utes, or till the top is slightly golden, the edges bub­bling and the vegetables un­der­neath very soft. Let it rest for 10 min­utes be­fore serv­ing with slices of the cheese top.

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