Butternut squash and sage bake recipe

Butternut squash and sage bake recipe

13 ratings

See method

  • Serves 6
  • 10 mins to prepare and 1 hr to cook
  • 303 calories / serving
  • Freezable


  • 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 haven't got any white potatoes, try using sweet potatoes

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    8g 42%
  • Sugars

    11g 12%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 35g Protein 7.9g Fibre 4.8g


  1. 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.
  2. 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. 

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