Veggie toad in the hole
https://www.coop.co.uk/recipes/veggie-toad-in-the-hole
Swap sausages for chunky wedges of roasted butternut squash in this easy vegetarian dinner idea
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Feeds
4
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 1 small butternut squash, peeled,halved lengthways and cut into 1cm slices
- 2 red onions, cut into wedges
- 1 tbsp chopped rosemary (or 1 tsp dried)
- 3 tbsp Co-op sunflower oil
- 3 large Co-op British free range eggs
- 100g Co-op plain flour
- 250ml Co-op semi-skimmed milk
- 3 heaped tbsp chutney (we used
- Co-op Irresistible caramelised red onion chutney)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the butternut squash, red onion and rosemary onto a large baking tray and drizzle with 1 tbsp of the oil
- Season, toss to combine, then roast for 20 mins
- Remove the veg from the oven and increase the temperature to 220°C/fan 200°C/Gas 7
- Put a 30cm x 25cm roasting dish into the oven with the rest of the oil. Leave to heat up while you prepare the batter
- In a large jug, whisk together the eggs and flour, then slowly add the milk, whisking all the time, until you have a smooth batter
- Season to taste
- Carefully remove the roasting dish from the oven and add the roasted butternut squash and onion. Dot over the chutney then pour in the batter
- Put the dish back into the oven and bake for 20-25 mins, until golden and puffed up
- Leave to rest for a few minutes, then serve
