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Squash, beetroot and cottage cheese bake recipe

Squash, beetroot and cottage cheese bake recipe

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Created by The Tesco Real Food team

A hybrid between a loaf and a frittata, this clever bake really packs in the veg, providing 2 of your 5-a-day. It’s delicious served warm with a salad for a light meal, while the leftovers are just as good sliced up and packed into lunchboxes to make a satisfying midday meal. See method

Ingredients

  • 600g peeled butternut squash, sliced into crescents
  • 2 small raw organic beetroot, scrubbed and sliced into crescents
  • 2 tbsp olive oil
  • 1 courgette, sliced into rounds
  • 6 large eggs
  • 300g pack fat-free cottage cheese
  • 35g plain flour
  • 1 lemon, zested 
  • 10g dill, finely chopped
  • 100g reduced-fat salad cheese, roughly chopped
  • 15g mixed seeds (optional)
2 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

    1150kj
    275kcal     14%

  • Fat

    13g 18%

  • Saturates

    4g 18%

  • Sugars

    10g 11%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 19.2g Protein 19.4g Fibre 3.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash over a baking tray and the beetroot over a second tray. Drizzle over the oil, toss to coat, season, then roast for 15 mins. Stir well, add the courgette to the squash tray and roast for a further 20 mins until the vegetables have softened. Remove and leave to cool slightly.
  2. Reduce the oven to gas 5, 190°C, fan 170°C. Put the eggs, cottage cheese and fl our into a blender, or use a stick blender, and blitz until smooth. Season, then stir in most of the lemon zest and dill.
  3. Line a deep roasting dish with nonstick baking paper and carefully layer in the roasted vegetables. Add the salad cheese, then pour over the batter. Sprinkle over the seeds, if using, and bake for 30-35 mins until set. If the frittata starts to go brown, cover with a sheet of foil.
  4. Leave to cool for 5 mins in the dish, then sprinkle over the remaining lemon zest and dill. Serve sliced, either warm or at room temperature. Store, covered, in the fridge for up to 3 days. Reheat in a warm oven for 20-25 mins until piping hot.

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