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Baked Shallots with Squash and Crispy Rosemary and Olive Oil Breadcrumb Topping

Serves: 4

Ready in: 60 mins +

Vegan Friendly

This filling vegan supper from UK Shallots is filled with sweet roast shallots and butternut squash topped with crispy herbs breadcrumbs.

Baked Shallots with Squash and Crispy Rosemary and Olive Oil Breadcrumb Topping Recipe: Veggie Magazine

Ingredients:

1kg butternut squash, peeled, deseeded, and cut into 5cm chunks
5 tbsp olive oil
12 shallots, peeled
sea salt and freshly ground black pepper
3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and chopped
1 tbsp of rosemary leaves, chopped
2 tbsp of flat leaf parsley, chopped
zest of 1 orange
120g fresh breadcrumbs

method:

  • Preheat the oven to 200C/400F/Gas 6. Peel the butternut squash and discard the seeds, cut the flesh into large bite sized chunks.
  • Place the shallots in an ovenproof dish and toss with one tablespoon of olive 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, make sure the vegetables are qell coated with the oil 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.
  • Add the chilli, rosemary, parsley and orange zest, stirring constantly. When thoroughly mixed, add the breadcrumbs and season. Cook for a further minute then take off the heat and set aside.
  • Remove the shallots and squash from the oven and reduce the heat to 180C/350F/Gas 5, spread the breadcrumb mixture over the top and return to the oven for a further 25-30 minutes, or until the breadcrumbs are a deep, golden colour.
Print Recipe http://ukshallot.com/

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