Butternut Squash & Almond Roasts with Red Pepper Sauce

A yummy vegetarian butternut squash dinner – leftovers of which taste yummy in a sandwich the following day!


Serves 4
150g FAGE Total 0%
100g toasted flaked almonds, reserve 1tbsp whole, crush
remainder to crumbs
350g peeled butternut squash, cut into small thin chunks
2 tbsp olive oil
1 ½ tsp smoked paprika
2 large red pepper, halved & deseeded
6 spring onions, finely chopped
3 cloves garlic, crushed
3 tbsp dry sherry
100g fresh white breadcrumbs
30g Parmesan or Pecorino, finely grated
1 egg, beaten
1 tbsp sherry vinegar
You will need:
4 x individual pudding basins, butter or oil and flour, to dust.

Serves 4
  1. Heat the oven to 220°C / 425°F / Gas Mark 7. Butter 4 individual metal pudding basins well then duste with flour. Scatter the whole flaked almonds onto the base of each. On a large baking tray lined with non-stick baking paper, toss together the squash, 1½ tbsp oil and 1 tsp paprika. Add the peppers to the tray and cook for 20 minutes, stirring once, until the squash is golden. Set aside and reduce the oven temperature to 190°C / 375°F / Gas Mark 5.
  2. Heat the remaining oil in a frying pan, add spring onions and 2 cloves garlic and cook for 2 minutes until softened. Add sherry and cook until the pan is almost dry. Add to a large bowl with the roasted squash, crushed almonds, breadcrumbs and cheese. Season well, then mix in the egg and half the yoghurt. Mix well then spoon into the moulds. Smooth the surface and bake for 30-40 minutes until deep golden. Cool in the tins for 5-10 minutes before turning out. You may need to loosen them with a knife.
  3. For the sauce, whizz the roasted peppers with the remaining smoked paprika, garlic and sherry vinegar until smooth. Heat in a saucepan for 2-3 minutes, then stir in the remaining yoghurt, and heat through gently. Serve with the squash roasts.