Baked shallots and squash with a crispy breadcrumb topping

Try this filling vegan supper of sweet roasted shallots and butternut squash topped with crispy flavoursome breadcrumbs.

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Nutrition Facts

Baked shallots and squash with a crispy breadcrumb topping

Amount Per Serving

Calories 447 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Sodium 241mg10%

Potassium 1242mg35%

Carbohydrates 65g22%

Fiber 9g38%

Sugar 14g16%

Protein 9g18%

Vitamin A 26869IU537%

Vitamin C 78mg95%

Calcium 214mg21%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Baked shallots and squash with a crispy breadcrumb topping

A filling vegan supper

Cook Time1 hour hr

Total Time1 hour hr

Course: Main Course, Side Dish

Cuisine: British

Servings: 4

Calories: 447kcal

Equipment

• Ovenproof dish
• Saucepan

Ingredients

• 1 kg butternut squash peeled, deseeded and cut into 5cm chunks
• 5 tbsp olive oil
• 12 shallots peeled
• Sea salt and freshly ground black pepper
• 1 red chilli deseeded and chopped
• 1 tbsp rosemary leaves chopped
• 2 tbsp flat leaf parsley chopped
• Zest of an orange
• 120 g fresh white or brown breadcrumbs

Method

• Preheat your oven to 200°C, 400°F or Gas mark 6.
• Place the shallots in an ovenproof dish and toss with 1 tbsp of the oil, season with sea salt and black pepper and place in the oven for 15 minutes
• Remove the dish from the oven and add the butternut squash and making sure the vegetables are well coated with the oil and butter mixture and cook for a further 15 minutes.
• Meanwhile heat the remaining olive oil in a saucepan over a moderate heat with the garlic and cook for one minute taking care not to burn the garlic.
• Addthe chilli, rosemary, parsley and the orange zest, stirring all the time, whenthoroughly mixed add the breadcrumbs and season. Cook for a further minute thentake off the heat and set aside.
• Remove the shallots and squash from the oven and reduce the heat to 180c and spread the breadcrumb mixture over the top and return to the oven for a further 25-30 minutes or till the breadcrumbs are a deep golden colour.

Notes

Note

This dish is great as a main course served with a green salad and crusty bread.

You could also use pumpkin instead of squash and serve it as a side dish with turkey for Christmas. 

Nutrition

Calories: 447kcal | Carbohydrates: 65g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 241mg | Potassium: 1242mg | Fiber: 9g | Sugar: 14g | Vitamin A: 26869IU | Vitamin C: 78mg | Calcium: 214mg | Iron: 5mg

Recipes courtesy of UK Shallots

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