Roasted squash and sage – it’s a classic flavour combination. Add savoury porridge to the mix and you’ve got one delicious, hearty vegetarian dinner that’s similar to risotto, but quicker to make.
1 small butternut squash
100g Mornflake Whole Jumbo Oats
1 tsp dried sage
1-1½ tbsp rapeseed oil
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.