Recipe of the Month
Shallot, Squash and Rosemary Bake
This quick and easy Dish, makes this an ideal dish for everyone!
* 12 Shallots Peeled
* 5 Tbsp Olive oil
* 1 Oz/30g Butter
* Sea Salt and Freshly Ground Black Pepper
* 2 1/4 lb/1 kg of butternut squash, peeled, deseeded and cut into 2 "/5cm chunks
* 3 Cloves of Garlic, peeled and finely chopped
* 1 tbsp of rosemary leaves chopped
* 2 tbsp of flat leaf parsley, chopped
* The zest of 1 orange
* 4 1/4 oz/120g of fresh white/ Brown Breadcrumbs
Preparation time 15 Minutes
Cook Time 1 Hour
Total Time 1 hour 15 minutes
Preparation
Preheat Oven to 200 C gas mark 6 or 400 f
* In an ovenproof dish, toss the shallots with 1 tbsp of the oil. Dot with the butter and season with sea salt and black pepper. Cook in the preheated oven for 15 Minutes.
* Add the Butternut squash to the dish, stir to make sure the vegetables are well coated with the oil and butter mixture, cook for a further 15 minutes.
* Heat the remaining olive in a saucepan over a moderate heat, add the garlic and cook for one minute taking care not to burn the garlic.
* Add the Chilli, Rosemary, Parsley and the Orange Zest and stir well. Once thoroughly mixed add the breadcrumbs and season. Cook for a further minute, again taking care not to burn, take off the heat and set aside.
* Reduce the oven to 350 F/175 C/Gas 4, spread the Breadcrumb mixture over the top of the shallot and squash and cook for a further 25-30 Minutes or till the Breadcrumbs are a deep golden colour. Serve immediately.
Enjoy!