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Butternut squash and sage bake recipe

18 ratings

See method

Serves 6
10 mins to prepare and 1 hr 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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1270kj
303kcal 15%
Fat
14g 19%
Saturates
8g 42%
Sugars
11g 12%
Salt
0g 0%

of the reference intake
Carbohydrate 35g Protein 7.9g Fibre 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.

Cooking tip

Butternut squash gives a firmer texture to this dish as it releases less water than pumpkin as it cooks, but both give a sweet, nutty flavour to the bake.

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.

See more Butternut squash recipes