Spinach, potato and squash bake recipe
This easy recipe uses popular UK-grown vegetables to bring together a healthy, veg-packed dinner. Cook your spinach, potatoes and squash then tip in your egg mix, top with cheese and bake until golden brown.
See method- Serves 4
- 25 mins to prepare and 35 mins to cook
- 329 calories / serving
Ingredients
- 300g spinach
- 700g floury potatoes, peeled
- 750g butternut squash, peeled and deseeded
- 250ml semi-skimmed milk
- 1 egg
- pinch of nutmeg
- 50g reduced fat Cheddar, grated
- 2 tbsp fresh wholemeal breadcrumbs
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Shop ingredientsEach serving contains
- Energy
- 1390kJ 329.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 55.2gProtein 15.6gFibre 7.6g
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- Preheat the oven to 200°C, 180°C fan, gas mark 6.
- Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
- Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
- Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
- Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
- See more Vegetarian recipes
