Butternut squash and sage bake recipe
Looking for a new take on tradition? This contemporary butternut and sage bake packs plenty of festive wow! Use a few simple ingredients to create a truly decadent side, perfect for serving with a Traditional Christmas dinner.
See method- Serves 6
- 10 mins to prepare and 1 hour to cook
- 303 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1tsp butter
- 750g (1½lb) potatoes, peeled and thinly sliced
- 750g (1½lb) butternut squash, peeled, deseeded and thinly sliced
- 4 sage leaves, finely chopped, plus a few extra to decorate
- 450ml (¾ pint) milk
- 300ml (½ pint) single cream
Each serving contains
- Energy
- 1270kJ 303.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 0.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 35.0gProtein 7.9gFibre 4.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub the butter over the inside of a large baking dish (20x30cm/8x12in). Layer the potatoes and pumpkin or squash in the dish, scattering the sage and plenty of seasoning between each layer. In a small pan, bring the milk and cream to a simmer then pour over the layered vegetables. Cover with foil and bake for 40 minutes.
- Remove the foil and scatter over the remaining sage. Bake for a further 15 minutes or until the potato is completely tender and the top is slightly browned.
- See more Butternut squash recipes
Freezing and defrosting instructions
Can be kept in the freezer for up to 3 months. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
