Baked shallots and squash with a crispy breadcrumb topping

Nutrition Facts

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.

A filling vegan supper

Cook Time1

Total Time1

Course: Main Course, Side Dish

Cuisine: British

Servings:

Calories: 447kcal

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.

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.