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    Roast squash and aubergine moussaka

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    Roast squash and aubergine moussaka

    A tasty vegeterian main course or great for using up leftovers of Christmas Day squash

    • Vegetarian
    • Christmas
    • Preparation time: 50 minutes
    • Cooking time: 50 minutes

    Serves: 6


    • 1.75 kg butternut squash, deseeded, peeled and cut into chunks (or essential Waitrose Frozen Butternut Squash)
    • 5 tbsp olive oil
    • 4 aubergines, trimmed and sliced ½ thick lengthways
    • 2 x 375g jars Waitrose Cherry Tomatoes
    • 1 large onion, finely chopped
    • pinch of sugar
    • 2 x 470g jars Dolmio Creamy Sauce for Lasagne
    • 150 g essential Waitrose Medium Cheddar, grated


    1. Preheat the oven 190°C, gas mark 5. Put the squash in a roasting tin, season and drizzle with 2 tbsp oil. Toss the aubergines with 1 tbsp oil, put on a baking sheet. Season. Roast for about 40 minutes, until tender.
    2. Meanwhile, pour the tomatoes and their juice into a saucepan with the onion, 2 tbsp oil and a pinch of sugar. Add about 50ml cold water, bring to the boil then turn down to a steady simmer and cook for about 25 minutes, or until thick and sweet.
    3. Now assemble the moussaka. Put a layer of squash and tomato sauce in a shallow, ovenproof dish. Add a layer of aubergines, then a layer of ready-made creamy sauce. Repeat until you have used everything up, ending with a layer of creamy sauce. Sprinkle with the cheese and bake for 50 minutes, until golden and bubbling.

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