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Baked shallots and squash with a crispy rosemary, chilli, orange and olive oil breadcrumb topping

Yields1 Serving

This filling recipe from UK Shallots is good and approachable for busy home-cooks on weeknights: the number of ingredients is minimal, the oven pulls most of the weight and the end result is full of the good stuff. Serve as a main course with salad and crusty bread.

 12 shallotspeeled
 5 tbsp olive oil
 1 kg butternut squashpeeled, deseeded and diced into 5cm cubes
 3 garlic clovesfinely chopped
 1 red chillideseeded and chopped
 1 tbsp rosemary leaveschopped
 2 tbsp flat-leaf parsleychopped
 1 orangezest only
 120 g fresh breadcrumbs

Preheat the oven to 200C/400F/gas mark 6.


Place the shallots in an ovenproof dish and toss with 1 tbsp of the oil, season with sea salt and black pepper and place in the oven for 15 minutes.


Remove the dish from the oven and add the butternut squash, making sure the vegetables are well coated with the oil. Cook for a further 15 minutes.


Meanwhile, heat the remaining olive oil in a saucepan over a moderate heat with the garlic and cook for 1 minute, taking care not to burn the garlic.


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.


After the 15 minutes are up, remove the shallots and squash from the oven and spread the breadcrumb mixture over the top. Reduce the heat to 180C/350F/gas mark 4 and return to the oven for a further 25-30 minutes, or until the breadcrumbs are a deep golden colour.