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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.
Find more £2 recipes, the full store-cupboard list, and terms and conditions here.
Shop all everyday value Essential ingredients here.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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Fat | 17g |
Saturated Fat | 5.3g |
Carbohydrates | 29g |
Sugars | 17g |
Fibre | 6.1g |
Protein | 13g |
Salt | 0.4g |
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