Delicious UK - (11)November 2020

Bakedsquash with thyme

andcomté

SERVES6 WITHPLENT YOFLEFTOVERS.

HANDS-ONTIME 40 MIN,SIMMERINGTIME

10 MIN, OVEN TIME 1 HOUR 20-25 MIN

MAKE

AHEAD

Allowsaucetocool,then

assemblethebake,cover

andchilluptoa dayahead.

Bringtoroomtemperaturebefore

baking.Leftoverswillkeepforupto

3 days– reheatuntilpipinghot.

EASY

SWAPS

Usea mixtureofanysoft

andhardcheesesyoulike

• trycambozolainsteadof
  brieorgoudaormature cheddar
  instead of comté.

BEST

SPROUT

DISH

EVER?

PLUS...

Turnto

p47for

D elia’s

classic

spicedred

cabbage

recipe

• 2 tbspextra-virgin olive oil


• 1 onion,sliced


• 4 garliccloves,crushed


• 3 tspfennelseeds


• 2 tbspbrownsugar


• ¼bunchfreshthyme,leaves
  picked,plusextratoserve


• 2 x 500gcartonspassata


• ¼bunchflatleafparsley,
  leavespicked,finelychopped


• 30gunsalted butter, roughly
  chopped


• 2 butternutsquash(about
  750geach),peeled,halved
  lengthways,seedsremoved,
  slicedinto3-4mmslices(see
  TheGadgetTest,p114)


• 150gbrie,roughlychopped


• 150gcomtécheese,finely
  grated(orvegetarian
  alternative;seeEasySwaps)


• 3 tbsp pumpkin seeds

YOU’LLALSONEED...

• Large, deep ovenproof dish

1 Heattheovento220°C/200°Cfan/

gas7. Heattheoilina medium

saucepanovera mediumheat,then

addtheonion,garlic,fennel,sugar

andthyme.Cook,stirringfrequently,

for8-10minutesoruntilthe onion

startstocaramelise.

2 Pouroverthepassataandbring

totheboil,thenstirintheparsley.

Turntheheattolowandsimmerfor

10 minutes.Removefromtheheat,

stirinthebutterandseasonto

taste.Spoona thirdofthesauce

overthebaseofthedish.

3 Arrangethesquashdecoratively

ontop(seepicture),thenspoonover

theremainingsauceandscatter

withthecheeses.Coverwithbaking

paper,thenfoilandbakefor1 hour.

Removethefoilandpaper,then

sprinkleoverthepumpkinseeds

anda fewthymeleaves.Returnto

theovenuncoveredfora further

20-25minutesuntilthesquashis

cookedthroughandthetopis

golden.Letstandfor 15 minutes

beforeserving.

PERSERVING(FOR6)490kcals,

28.1gfat(13.8gsaturated),18.9g

protein,35.6gcarbs(23.5g sugars),

0.9g salt, 9.4g fibre →

Brusselssprouts,bacon

andsagewith mature

cheddar

SERVES6-8ASA SIDE.HANDS-ON TIME

20 MIN, OVEN TIME 15-20 MIN

MAKE

AHEAD

Maketherecipetotheend

ofstep2 uptoa dayahead,

thenleavetocool,cover

andchill.Bringbacktoroom

temperature,thencomplete the

recipe to serve.

• 2 tbspextra-virginoliveoil


• 2 redonions,finelychopped


• 1kgbrusselssprouts,halved


• 2 garliccloves,crushed


• 100gunsalted butter, roughly
  chopped
  
  
  • 8 outdoor-rearedsmokedstreaky
    baconrashers,cutinto3cm strips
  
  
  • 250mldrywhitewine
  
  
  • 2 tbspfinelychopped fresh
    sageleaves
  
  
  • 1 tbspcapers, drained and finely
    chopped
  
  
  • 100gmature cheddar, finely
    grated
  
  
  • 40g panko breadcrumbs
  
  
  
  

YOU’LLALSONEED...

• 24cmx 6cmdeephob-safe
  ovenproof dish

1 Heattheovento220°C/200°Cfan/

gas7. Heattheoliveoilinthe

ovenproofdishovera medium

heat,addtheonionsandcookfor

5 minutes.Addthesproutsand

garlicandcookfora further

5 minutes.Stirinthebutterand

baconandcookfor6-8minutes

untilthebaconbeginstocolour.

2 Addthewine,scrapingthebottom

ofthedishwitha woodenspoonto

loosenanycrispybits,thencook

untilreducedbyhalf.Removefrom

theheat,seasonandstirinthesage

andcapers(seeMakeAhead).

3 Scatteroverthecheeseand

breadcrumbs,thentransfertothe

ovenandbakefor15-20minutes

untilgolden.Serveimmediately.

PERSERVING(FOR8)364kcals,

25.2gfat(12.1gsaturated),12.6g

protein,12.1gcarbs(6.4g sugars),

1.1g salt, 7.8g fibre