Butternut squash and sage bake recipe
Tis the season for butternut squash. Yay! Try this butternut squash and sage bake from Sophie Michell for a seasonal side dish.
‘Butternut squash is such a versatile ingredient, I struggle not to overuse it in my menus. Sage is its perfect mate and, combined with the Parmesan and creamy yoghurt,this bake is a blinder. This goes with so many dishes – roast leg of lamb would be my fave, though.’
Ingredients (Serves 4)
1 butternut squash (approximately 800g), peeled, deseeded and chopped into 4cm cubes
1tsp olive oil
Small bunch of fresh sage leaves, roughly torn
300g Classic Greek yoghurt
200g Parmesan, grated
Salt and freshly ground black pepper
Method
Preheat the oven to 180°C/gas mark 4.
Place the squash cubes in a shallow ovenproof serving dish, approximately 15 x 20cm. Season well, drizzle the oil over and toss to coat. Roast for 30 minutes.
Remove the dish from the oven and mix in the torn sage leaves and yoghurt. Sprinkle the cheese over and cook for a further 20–30 minutes, or until the squash is tender.
Taken from Total Greek Yoghurt Cookbook by Sophie Michell, published by Kyle Books. Priced at £15.19
For more…
Read all about our ultimate autumn food bowls and try this millet and mushroom risotto cake recipe.
