Winter vegetable bake
Serves 3-4
1 butternut squash (about 500-600g of flesh)
500g potatoes
2 red onions
200g radicchio, base trimmed
4 sage leaves, chopped (optional)
Salt and black pepper
120ml extra virgin olive oil
120ml water or light vegetable stock
Feta, salted ricotta, goat’s cheese and bread, to serve
1 butternut squash (about 500-600g of flesh)
500g potatoes
2 red onions
200g radicchio, base trimmed
4 sage leaves, chopped (optional)
Salt and black pepper
120ml extra virgin olive oil
120ml water or light vegetable stock
Feta, salted ricotta, goat’s cheese and bread, to serve
1 Preheat your oven to 190C/375F/gas mark 5. I use a round aluminum pan.
2 Peel the squash and cut it into 50mm long x 5mm thick pieces. Do the same with the potatoes. Peel, halve and slice the onion into chunky half moons. Slice the radicchio leaves into thick strips.
3 Rub a large, metal baking tray or dish with oil. Arrange an overlapping layer of squash and potato in the tray. Make a layer with half the onion, then another with the radicchio and sage. Sprinkle with salt. Make another layer of onion. Cover the radicchio with the rest of the squash and potato. Finish with salt, the olive oil and water.
4 Bake for 60-75 minutes, or until the top is slightly golden, the edges bubbling and the vegetables underneath very soft. Let it rest for 10 minutes before serving with slices of the cheese top so they soften slightly in the heat.