Shallot, Squash and Rosemary Bake Recipe
"The great British shallot is a vegetable often relegated to the supporting role and rarely main act in a dish but not so with a Shallot, Squash and Rosemary Bake. Here, the shallot takes centre stage with the squash, rosemary, olive oil and breadcrumbs looking on. This delicious bake makes a great vegetarian main as well as a side dish for the carnivorous. It is quick and easy to make, and nutritious as well - what more could you want from a recipe?..."
INGREDIENTS
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12 shallots, peeled
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5 tbsp olive oil
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1 oz/30g butter
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Sea salt and freshly ground black pepper
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2 ¼ lb/1kg of butternut squash, peeled, deseeded and cut into 2"/ 5cm chunks
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3 cloves of garlic, peeled and finely chopped
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1 red chilli, deseeded and chopped
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1 tbsp of rosemary leaves chopped
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2 tbsp of flat leaf parsley, chopped
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The zest of 1 orange
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4¼ oz/120g of fresh white/brown breadcrumbs
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