Spinach & Butternut Squash Bake Recipe

Ingredients :

Serves 2

For the baked vegetables :

• scant 2 cups diced butternut squash

• 2 small red onions, each cut into 8 segments

• 2 tsp light vegetable or olive oil

• pepper
  
  For the white sauce :

• generous 1 cup skim milk

• 3 tbsp cornstarch

• 1 tsp mustard powder

• 1 small onion

• 2 small bay leaves

• 4 tsp freshly grated vegetarian Parmesan or romano cheese

• 4¼oz / 120g baby spinach leaves
  
  For the topping :

• 2 tbsp whole wheat breadcrumbs

Method :

1. Preheat the oven to 400°F/200°C and warm an ovenproof serving dish. Arrange the squash and onions on a nonstick baking sheet, coat with the oil and season with plenty of pepper. Bake for 20 minutes, turning once.

2. To make the sauce, put the milk into a small nonstick pan with the cornstarch, mustard, onion and bay leaves. Whisk over medium heat until thick. Remove from the heat, discard the onion and bay leaves, and stir in the cheese. Set aside, stirring occasionally, to prevent a skin from forming.

3. When the squash is nearly cooked, put the spinach in a large pan with 1 tablespoon water and cook, stirring, for 2-3 minutes, or until just wilted.

4. You can continue cooking this dish in the hot oven, or preheat the broiler to medium-high. Put half the squash mixture in the warmed ovenproof dish and top with half the spinach. Repeat the layers. Pour the white sauce over the top and sprinkle with the bread crumbs. Either put under the preheated broiler until browned and bubbling, or transfer to the oven for 15-20 minutes.

Nutritional Facts :

Calories: 120

Fat: 3.9g

Saturated Fat: 1.4g

Salt: 0.4g