preparation time: 10 minutes
cooking time:1 hour 20 minutes
3/4 tsp dried chillies2 cloves garlic, crushed1/2 tsp each of fresh thyme, rosemary and oregano2 tbsp olive oil1 butternut squash, cubed3 large onions1 dessertspoon caster sugar1 sheet of ready-rolled puff pastry75g mature cheddar cheese, gratedSprigs of thyme and rosemary, to decorate
Mix chillies, garlic and herbs together with 1 tbsp oil and season to taste. Rub over squash and roast in oven at gas mark 6/200°C/fan 180°C for 25 minutes.Meanwhile, heat rest of oil in frying pan. Add onions and cook for 10–15 minutes until browned and soft. Add sugar and continue to cook for a further 15–20 minutes. Cool. Roll out pastry into a rectangle, place on baking tray and score along edges. Spread onions over base, top with squash and sprinkle over cheese. Bake in oven for 20–30 minutes. Top with sprigs of thyme and rosemary. Serve with winter leaves or vegetables.This recipe is from Your Membership magazine. Visit the Membership website for more about points, offers and your share of the profits.
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