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Essential Butternut Squasheach
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£1.60Price per unit
£1.60 eachGreat-value, meat-free and packing in 2 of your 5 a day, this is a real winner – plus it can be prepared ahead.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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Preheat the oven to 220ºC, gas mark 7. Toss the squash wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 15 minutes. Meanwhile, heat 1 tbsp oil in a saucepan over a low medium heat. Add the garlic and gently fry for 1-2 minutes until fragrant, then add the tomatoes. Rinse the can with a little water and add to the pan. Add the sugar, season and simmer gently for 8-10 minutes, breaking up the tomatoes with a wooden spoon.
Take the tray out of the oven; turn the squash. Toss the cabbage with ½ tbsp oil and 25g cheese; season and add to the tray. Roast for another 15 minutes. Meanwhile, in a bowl, mix the remaining 50g cheese with the breadcrumbs and parsley (if using).
Spoon the tomato sauce into a large ovenproof dish. Top with the roasted veg, then sprinkle over the breadcrumbs. Drizzle with the remaining ½ tbsp oil and bake for 10-15 minutes until golden. Serve with extra cheese grated over, if liked. A green salad makes a good accompaniment.
Make it hearty. Add a can of drained cannellini beans to the tomato sauce for an extra boost of protein.
Typical values per serving when made using specific products in recipe
Energy | 1,393kJ/ 334kcals |
---|---|
Fat | 17g |
Saturated Fat | 5.3g |
Carbohydrates | 29g |
Sugars | 17g |
Fibre | 6.1g |
Protein | 13g |
Salt | 0.4g |
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