Print Options:

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
1

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

2

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.

3

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.

4

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.

5

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.

6

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.