The great British shallot is a vegetable often relegated to the supporting role and rarely main act in a dish but not so with a Shallot, Squash and Rosemary Bake. Here, the shallot takes centre stage with the squash, rosemary, olive oil and breadcrumbs looking on.
This delicious bake makes a great vegetarian main as well as a side dish for the carnivorous. It is quick and easy to make, and nutritious as well - what more could you want from a recipe?
This delicious bake makes a great vegetarian main as well as a side dish for the carnivorous. It is quick and easy to make, and nutritious as well - what more could you want from a recipe?
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4 servings as a side dish
Ingredients:
- 12 shallots, peeled
- 5 tbsp olive oil
- 1 oz/30g butter
- Sea salt and freshly ground black pepper
- 2 ¼ lb/1kg of butternut squash, peeled, deseeded and cut into 2"/ 5cm chunks
- 3 cloves of garlic, peeled and finely chopped
- 1 red chilli, deseeded and chopped
- 1 tbsp of rosemary leaves chopped
- 2 tbsp of flat leaf parsley, chopped
- The zest of 1 orange
- 4¼ oz/120g of fresh white/brown breadcrumbs
Preparation:
Preheat oven to 200°c gas mark 6 or 400°f
Based on recipe, courtesy of British shallot
- In an ovenproof dish, toss the shallots with 1 tbsp of the oil. Dot with the butter and season with sea salt and black pepper. Cook in the preheated oven for 15 minutes.
- Add the butternut squash to the dish, stir to make sure the vegetables are well coated with the oil and butter mixture, cook for a further 15 minutes.
- Heat the remaining olive oil in a saucepan over a moderate heat, add the garlic and cook for one minute taking care not to burn the garlic.
- Add the chili, rosemary, parsley and the orange zest, and stir well. Once thoroughly mixed add the breadcrumbs and season. Cook for a further minute, again taking care not to burn, take off the heat and set aside.
- Reduce the oven to 350°F/175°c/Gas 4, spread the breadcrumb mixture over the top of the shallot and squash and cook for a further 25-30 minutes or until the breadcrumbs are a deep golden colour. Serve immediately
Based on recipe, courtesy of British shallot
