Everyone here at Country Days loves this recipe for Butternut Squash and Sage Bake. Such a versatile ingredient, butternut squash is brilliant in comfort food dishes and it’s our go-to when we’re looking for something to keep the chill from the door. Sage partners it perfectly, adding just the right amount of zip. Enjoy this dish on its own or served with a roast leg of lamb. Just the thing for a cold January day.
1 butternut squash (approximately 800g), peeled, deseeded and chopped into 4cm cubes
1 teaspoon olive oil
small bunch of fresh sage leaves, roughly torn
300g Classic Greek yoghurt
200g Parmesan, grated
salt and freshly ground black pepper
Preheat the oven to 180°C/gas mark 4. Place the squash cubes in a shallow ovenproof serving dish, approximately 15 x 20cm. Season well, drizzle the oil over and toss to coat. Roast for 30 minutes. Remove the dish from the oven and mix in the torn sage leaves and yoghurt. Sprinkle the cheese over and cook for a further 20–30 minutes, or until the squash is tender.
*Recipe from the Total Greek Yoghurt Cookbook by Sophie Michell, published by Kyle Books (£18.99). Photograph by Emma Lee.Tweet