Butternut Squash and Root Vegetable Bake with Parmesan and Almond Top – serves 6-8

1 butternut squash, peeled and diced

2 carrots, peeled and diced
2 parsnips, peeled and diced
2 oz butter
Salt and pepper

120g (4oz) bread crumbs
2 tbsp melted butter
2 tbsp grated parmesan
2 tbsp flaked almonds

1. Place the squash, carrots and parsnips in a saucepan of boiling water simmer until tender, then strain and mash, add the butter and season well
2. Transfer into a greased ovenproof dish.
3. Mix the crumbs, butter, parmesan and almonds together and sprinkle over the vegetables.
4. Bake at 180c for 30 minutes until golden and hot.

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