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A casserole dish serving squash, sage & sourdough bake

Squash, sage & sourdough bake

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A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Scatter with pumpkin seeds

Nutrition: Per serving
NutrientUnit
kcal328
fat19g
saturates8g
carbs26g
sugars10g
fibre5g
protein12g
salt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2017

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A star rating of 4.3 out of 5.13 ratings
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