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Butternut, sage and cheddar cornbread squares recipe

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Combine classic seasonal flavours in this easy cornbread recipe, with sage and gloriously sharp cheddar See method

Serves 20
40 mins to prepare and 1 hr to cook, 10 mins to cool
181 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

650g butternut squash (prepared weight), peeled, deseeded and cubed (1.5cm)
3 tbsp olive oil
425g fine cornmeal or polenta
1 tsp baking powder (gluten-free if needed)
½ tsp bicarbonate of soda
½ tsp salt
2 medium eggs, lightly beaten
250g natural yogurt
200ml semi-skimmed milk
250g extra-mature Cheddar, finely grated
20g pack fresh sage, 15g chopped, remaining leaves reserved
Tesco Finest sweet tomato & bird’s eye chilli chutney, to serve (optional), to serve (optional)

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
760kj
181kcal 9%
Fat
10g 15%
Saturates
4g 20%
Sugars
3g 3%
Salt
0.5g 9%

of the reference intake
Carbohydrate 18.4g Protein 6.8g Fibre 0.7g

Method

Preheat oven to gas 6, 200°C, fan 180°C. Toss the squash with 1½ tbsp olive oil on a baking sheet; season and roast for 40 mins until soft and golden. Line a 34 x 20cm tin with nonstick baking paper and reduce the oven to gas 5, 190°C, fan 170°C.
Combine the cornmeal or polenta, baking powder, bicarbonate of soda and salt in a mixing bowl. Add the eggs, yogurt, milk, 200g grated cheese, remaining olive oil, chopped sage and two-thirds of the squash. Mix to just combine, then spoon into the lined tin, smoothing the top.
Scatter with the reserved sage leaves, squash and cheese. Bake for 35 mins or until risen, firm and golden. Cool in the tin for 10 mins then turn out and cut into squares. Serve warm or cool with sweet tomato & chilli chutney, if you like

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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