Shallot, Squash and Rosemary Bake Recipe

Name: Shallot, Squash and Rosemary Bake Recipe
Yield: 4
Ingredients: 12 shallots, peeled; 5 tbsp olive oil; 1 oz/30g butter; Sea salt and freshly ground black pepper; 2 ¼ lb/1kg of butternut squash, peeled, deseeded and cut into 2"/ 5cm chunks; 3 cloves of garlic, peeled and finely chopped; 1 red chilli, deseeded and chopped; 1 tbsp of rosemary leaves chopped; 2 tbsp of flat leaf parsley, chopped; The zest of 1 orange; 4¼ oz/120g of fresh white/brown breadcrumbs

Shallot, Squash and Rosemary Bake Recipe was pinched from <a href="http://britishfood.about.com/od/adrecipes/r/bakedshallotssquash.htm" target="_blank">britishfood.about.com.</a>

"The great British shallot is a vegetable often relegated to the supporting role and rarely main act in a dish but not so with a Shallot, Squash and Rosemary Bake. Here, the shallot takes centre stage with the squash, rosemary, olive oil and breadcrumbs looking on. This delicious bake makes a great vegetarian main as well as a side dish for the carnivorous. It is quick and easy to make, and nutritious as well - what more could you want from a recipe?..."

INGREDIENTS

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12 shallots, peeled

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5 tbsp olive oil

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1 oz/30g butter

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Sea salt and freshly ground black pepper

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2 ¼ lb/1kg of butternut squash, peeled, deseeded and cut into 2"/ 5cm chunks

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3 cloves of garlic, peeled and finely chopped

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1 red chilli, deseeded and chopped

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1 tbsp of rosemary leaves chopped

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2 tbsp of flat leaf parsley, chopped

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The zest of 1 orange

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4¼ oz/120g of fresh white/brown breadcrumbs

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