Spinach, potato and squash bake

Spinach, potato and squash bake recipe

166 ratings

See method

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 329 calories / serving
  • Healthy

Ingredients

  • 300g (11oz) young leaf spinach
  • 700g (1lb 8oz) floury potatoes, peeled
  • 750g (1lb 8oz) butternut squash, peeled and deseeded
  • 250ml (9fl oz) semi-skimmed milk
  • 1 egg
  • pinch nutmeg
  • 50g (2oz) reduced fat cheddar, grated
  • 2 tbsp fresh wholemeal breadcrumbs

Each serving contains

  • Energy

    1390kj
    329kcal
    16%
  • Fat

    7g 10%
  • Saturates

    3g 15%
  • Sugars

    14g 15%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 55.2g Protein 15.6g Fibre 7.6g

Method

  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.

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