A filling gluten-free and vegan supper of sweet roast shallots and butternut squash topped with crispy herbs breadcrumbs by UK Shallots
Baked shallots and squash with a crispy rosemary, chilli, orange and olive oil breadcrumb topping
A filling supper of sweet roast shallots and butternut squash toped with crispy herbs breadcrumbs.
Ingredients
- 1 kg butternut squash peeled, deseeded, cut into 5cm chunks
- 5 tbsp olive oil
- 12 shallots peeled
- sea salt and freshly ground black pepper
- 3 garlic cloves peeled and finely chopped
- 1 red chili deseeded and chopped
- 1 tbsp rosemary leaves chopped
- 2 tbsp flat-leaf parsley chopped
- 1 orange grated zest
- 120 g fresh gluten-free breadcrumbs
Instructions
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Preheat the oven to 200°C/Gas Mark 6.
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Peel the butternut squash and discard the seeds. Cut the flesh into large bite-sized chunks about 5cm.
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Place the shallots in an ovenproof dish, toss with 1 tbsp of the oil, season with sea salt and black pepper and place in the oven for 15 minutes.
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Remove the dish from the oven and add the butternut squash and making sure the vegetables are well coated with the oil and butter mixture and cook for a further 15 minutes.
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Meanwhile heat the remaining olive oil in a saucepan over a moderate heat with the garlic and cook for one minute taking care not to burn the garlic.
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Add the chilli, rosemary, parsley and the orange zest, stirring all the time, when thoroughly mixed add the breadcrumbs and season. Cook for a further minute then take off the heat and set aside.
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Remove the shallots and squash from the oven and reduce the heat to 180c and spread the breadcrumb mixture over the top and return to the oven for a further 25-30 minutes or till the breadcrumbs are a deep golden colour.
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TIP: This dish is also good as a main course served with a green salad and crusty gluten-free bread. You could also use pumpkin and this would be good at Christmas with turkey.