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

UK Shallots with Squash and Crispy Rosemary and Olive Oil Breadcrumb topping
(© UK Shallots)
UK Shallots with Squash and Crispy Rosemary and Olive Oil Breadcrumb topping
Print Recipe
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 hr
Total Time1 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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