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Butternut squash and sage bake recipe
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Looking for a new take on tradition? This contemporary butternut and sage bake packs plenty of festive wow! Use a few simple ingredients to create a truly decadent side, perfect for serving with a Traditional Christmas dinner. See method
Ingredients
- 1tsp butter
- 750g (1½lb) potatoes, peeled and thinly sliced
- 750g (1½lb) butternut squash, peeled, deseeded and thinly sliced
- 4 sage leaves, finely chopped, plus a few extra to decorate
- 450ml (¾ pint) milk
- 300ml (½ pint) single cream
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1270kj
303kcal
15%
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Fat
14g
19%
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Saturates
8g
42%
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Sugars
11g
12%
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Salt
0g
0%
of the reference intake
Carbohydrate 35g
Protein 7.9g
Fibre 4.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub the butter over the inside of a large baking dish (20x30cm/8x12in). Layer the potatoes and pumpkin or squash in the dish, scattering the sage and plenty of seasoning between each layer. In a small pan, bring the milk and cream to a simmer then pour over the layered vegetables. Cover with foil and bake for 40 minutes.
- Remove the foil and scatter over the remaining sage. Bake for a further 15 minutes or until the potato is completely tender and the top is slightly browned.
Cooking tip
Butternut squash gives a firmer texture to this dish as it releases less water than pumpkin as it cooks, but both give a sweet, nutty flavour to the bake.
Freezing and defrosting instructions
Can be kept in the freezer for up to 3 months. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
See more Butternut squash recipes