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1 small butternut squash

100g Mornflake Whole Jumbo Oats

1 tsp dried sage

1-1½ tbsp rapeseed oil

1 shallot

Salt & pepper

A few fresh sage leaves

Small handful of pine nuts


Preheat the oven to 200°C and line a baking tray.

Slice the butternut squash into 1cm rounds. Put the sliced squash on the tray, drizzle with oil and scatter with ½ teaspoon of dried sage. Place in the oven and roast for 20 minutes until tender.  Remove and set to one-side.

Remove the skin from the butternut squash and cut into bite-sized pieces.

Add the oil to a medium saucepan, then add the finely sliced shallots and sauté over a medium heat, until soft.  Tip in the squash with the jumbo oats and pour over the vegetable stock. Cook for 5-8 minutes, stirring regularly, until the stock is absorbed and the oats are soft. Season to taste.

Serve with a scatter of pine nuts and some fresh sage leaves.

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    Whole Jumbo Oats