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Veggie toad in the hole

Veggie toad in the hole


Swap sausages for chunky wedges of roasted butternut squash in this easy vegetarian dinner idea

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    1597kj 381kcal
  • Fat
    Med 24%
  • Saturates
    Low 17%
  • Sugar
    Med 23%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • 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)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the butternut squash, red onion and rosemary onto a large baking tray and drizzle with 1 tbsp of the oil
  3. Season, toss to combine, then roast for 20 mins
  4. Remove the veg from the oven and increase the temperature to 220°C/fan 200°C/Gas 7
  5. 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
  6. 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
  7. Season to taste
  8. 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
  9. Put the dish back into the oven and bake for 20-25 mins, until golden and puffed up
  10. Leave to rest for a few minutes, then serve

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