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Spinach, potato and squash bake recipe

180 ratings

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
Healthy

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

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

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

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