Butternut, sage and cheddar cornbread squares recipe
Combine classic seasonal flavours in this easy cornbread recipe, with sage and gloriously sharp cheddar
See method- Serves 20
- 40 mins to prepare and 1 hour to cook and 10 mins to cool
- 181 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 650g butternut squash (prepared weight), peeled, deseeded and cubed (1.5cm)
- 3 tbsp olive oil
- 425g fine cornmeal or polenta
- 1 tsp baking powder (gluten-free if needed)
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 2 medium eggs, lightly beaten
- 250g natural yogurt
- 200ml semi-skimmed milk
- 250g extra-mature Cheddar, finely grated
- 20g pack fresh sage, 15g chopped, remaining leaves reserved
- Tesco Finest sweet tomato & bird’s eye chilli chutney, to serve (optional), to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 760kJ 181.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 18.4gProtein 6.8gFibre 0.7g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Toss the squash with 1½ tbsp olive oil on a baking sheet; season and roast for 40 mins until soft and golden. Line a 34 x 20cm tin with nonstick baking paper and reduce the oven to gas 5, 190°C, fan 170°C.
- Combine the cornmeal or polenta, baking powder, bicarbonate of soda and salt in a mixing bowl. Add the eggs, yogurt, milk, 200g grated cheese, remaining olive oil, chopped sage and two-thirds of the squash. Mix to just combine, then spoon into the lined tin, smoothing the top.
- Scatter with the reserved sage leaves, squash and cheese. Bake for 35 mins or until risen, firm and golden. Cool in the tin for 10 mins then turn out and cut into squares. Serve warm or cool with sweet tomato & chilli chutney, if you like
- See more Canapé recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
