A great make ahead dish for a dinner party. Assemble the whole thing and leave on a baking sheet to reheat.
2 x butternut squash
Olive oil
1 x red pepper, halved seeds and pith removed
1 x yellow pepper, halved seeds and pith removed
600 g new or Charlotte potatoes
1 x sweetheart cabbage (hispi) , finely shredded
10 spring onions, sliced
pinch chilli flakes
Preheat the oven to 180c fan. Lightly oil a baking tray.
Peel the butternut squash and cut into 12 x 5mm slices similar to lasagna, Season on both sides with salt and pepper, place on the baking tray, drizzle with olive oil and roast for 10-15 minutes or until soft but not falling apart. Remove from the oven and set aside.
Turn the heat up to 240C fan, lightly oil a small baking sheet, put the peppers cut side down and roast for 20 minutes. Remove from the oven, leave to cool, remove the skin and slice.
Cook the potatoes for 10 minutes in a pan of salted water, drain then slice. Heat 2 tbsp of olive oil in a frying pan, add the sliced potatoes and cook for 10 minutes or until soft and browned on the edges. Remove from the pan, tip into a bowl, season with salt and set aside.
In the same frying pan used for the potatoes, heat another generous splash of oil, add the shredded cabbage and spring onions, stir fry until soft adding a pinch of dry chilli flakes if using. Season well with salt and pepper.
Assemble on a well oiled baking tray. Place 4 sheets of butternut squash, top with a layer to potatoes followed by cabbage and then sliced pepper. Add another sheet of squash and repeat the process finishing with a sheet of squash. Drizzle again with oil and a grinding of pepper.
If cooking straight away, preheat the oven to 180C fan and cook for 10 minutes or until warm through.
Butternut Squash Stack
Ingredients
- 2 butternut squash
- olive oil
- 1 red pepper halved, seeds and pith removed
- 1 yellow pepper halved, seeds and pith removed
- 600 g new or Charlotte potatoes
- 1 sweetheart cabbage (hispi) finely shredded
- 10 spring onions sliced
- pinch of chilli flakes
Instructions
- Preheat the oven to 180c fan. Lightly oil a baking tray.
- Peel the butternut squash and cut into 12 x 5mm slices similar to lasagna, Season on both sides with salt and pepper, place on the baking tray, drizzle with olive oil and roast for 10-15 minutes or until soft but not falling apart. Remove from the oven and set aside.
- Turn the heat up to 240C fan, lightly oil a small baking sheet, put the peppers cut side down and roast for 20 minutes. Remove from the oven, leave to cool, remove the skin and slice.
- Cook the potatoes for 10 minutes in a pan of salted water, drain then slice. Heat 2 tbsp of olive oil in a frying pan, add the sliced potatoes and cook for 10 minutes or until soft and browned on the edges. Remove from the pan, tip into a bowl, season with salt and set aside.
- In the same frying pan used for the potatoes, heat another generous splash of oil, add the shredded cabbage and spring onions, stir fry until soft adding a pinch of dry chilli flakes if using. Season well with salt and pepper.
- Assemble on a well oiled baking tray. Place 4 sheets of butternut squash, top with a layer to potatoes followed by cabbage and then sliced pepper. Add another sheet of squash and repeat the process finishing with a sheet of squash. Drizzle again with oil and a grinding of pepper.
- If cooking straight away, preheat the oven to 180C fan and cook for 10 minutes or until warm through.
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