The comfort with this cheesy one is real!
I'm taking this down a more wintery route and using lots of store cupboard ingredients to make it work. You can use cannellini instead of butterbeans. We have just polished this off with a simple baby gem salad. It's a good one-tray dinner, you might say.
The dinner party was approved, too!
Serves a greedy 6Ingredients:
For the roast veg:
3 medium aubergines, sliced lengthways (1cm thick)
1.5 tsp garlic powder
1 tbsp dried oregano
Salt + pepper
7 tbsp extra virgin olive oil
800g butternut squash, cut into equal pieces
For the tomato filling:
3 tbsp extra virgin olive oil
1 medium onion, thinly sliced
Handful of rosemary + sage leaves
8 garlic cloves, thinly sliced
2 tbsp tomato purée
500g cherry tomatoes, halved (this can be a tinned variety when out of season)
1 tbsp dried oregano
1.5 tins plum tomatoes, plus half a tin of water
500g cooked cannellini/butter beans
Toppings:
100g breadcrumbs
2 large balls mozzarella
100g Grana Padano a hard, aged Italian cheese, grated
1.5 tsp garlic powder
1 tbsp dried oregano
Salt + pepper
7 tbsp extra virgin olive oil
800g butternut squash, cut into equal pieces
For the tomato filling:
3 tbsp extra virgin olive oil
1 medium onion, thinly sliced
Handful of rosemary + sage leaves
8 garlic cloves, thinly sliced
2 tbsp tomato purée
500g cherry tomatoes, halved (this can be a tinned variety when out of season)
1 tbsp dried oregano
1.5 tins plum tomatoes, plus half a tin of water
500g cooked cannellini/butter beans
Toppings:
100g breadcrumbs
2 large balls mozzarella
100g Grana Padano a hard, aged Italian cheese, grated
For the aubergines, lay them on 2 baking trays and sprinkle over oregano, garlic powder, pepper, and 5 tbsp olive oil.
Add squash to a third tray and cover with 3 tbsp olive oil, salt, and pepper.
Place everything in a preheated 200C degree oven for 30 minutes, turning the aubergine over halfway.
While they roast, start with the filling!
Set a large saucepan to medium to high heat + add olive oil followed by onion.
Fry for 4mins + then add rosemary + sage leaves. Next stir in garlic, purée, oregano + cherry tomatoes.
Simmer for 2 minutes before adding tinned tomatoes, water,
salt + pepper.
salt + pepper.
Mix + cover for 10mins. Check seasoning. Take off the heat!
Spread 1/3 tomato base in a large 30cm by 25cm baking dish.
Top with a few spoons of tomato sauce, grated cheese, 1/3 torn mozzarella, 1/3 beans, 1/3 roast squash, and pepper.
Top with a layer of aubergine slices.
Continue like this until you have 3 layers.
They don’t need to be perfect!
Top with cheese, breadcrumbs, salt, and pepper.
Bake for 40 minutes in the middle of the oven at 190C until cooked through and bubbling.
Rest for 5mins before serving!
Rest for 5mins before serving!
from antoninaparker
London chef + cookbook author, owner of Saucy Chilli oils
https://www.threads.net/@antoninaparker
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