Cheesy crusted squash

Great-value, meat-free and packing in 2 of your 5 a day, this is a real winner – plus it can be prepared ahead.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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3.5 out of 5 stars(10) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

800g butternut squash, peeled and cut into wedges
3 tbsp Essential Olive Oil
2 clove/s garlic, crushed
400g can Essential Plum Tomatoes
½ tsp sugar
1 mall Essential Savoy Cabbage, cut into thin wedges
75g Essential Waitrose Parmigiano Reggiano, finely grated, plus extra to serve (optional)
30g fresh white breadcrumbs
2 tbsp chopped flat leaf parsley (optional)

Method

Preheat the oven to 220ºC, gas mark 7. Toss the squash wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 15 minutes. Meanwhile, heat 1 tbsp oil in a saucepan over a low medium heat. Add the garlic and gently fry for 1-2 minutes until fragrant, then add the tomatoes. Rinse the can with a little water and add to the pan. Add the sugar, season and simmer gently for 8-10 minutes, breaking up the tomatoes with a wooden spoon.
Take the tray out of the oven; turn the squash. Toss the cabbage with ½ tbsp oil and 25g cheese; season and add to the tray. Roast for another 15 minutes. Meanwhile, in a bowl, mix the remaining 50g cheese with the breadcrumbs and parsley (if using).
Spoon the tomato sauce into a large ovenproof dish. Top with the roasted veg, then sprinkle over the breadcrumbs. Drizzle with the remaining ½ tbsp oil and bake for 10-15 minutes until golden. Serve with extra cheese grated over, if liked. A green salad makes a good accompaniment.