Waitrose and Partners
Aubergine & butternut squash bake

Aubergine & butternut squash bake

Set this hearty vegetarian dish on the table with a fresh salad or seasonal greens for a perfect autumn family feast.

4.5 out of 5 stars(6) Rate this recipe
Vegetarian
  • Serves6
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 30 mins
  • Total time2 hrs

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 medium butternut squash, deseeded and peeled to give approx 1.75kg
  • 5 tbsp Essential Olive Oil
  • 4 aubergines, cut lengthways into 0.5cm slices
  • 2 x 400g Waitrose Peeled Italian Cherry Tomatoes 400g
  • 1 large onion, finely chopped
  • Pinch sugar
  • 2 x 500g Cooks' Ingredients Bechamel Sauce
  • 150g medium Cheddar, grated

Method

  1. Preheat the oven to 190°C, gas mark 5. Cut the squash into bitesized chunks, then put into a roasting tin, season and drizzle with 2 tbsp oil. Toss the aubergines and with 1 tbsp oil, put on a baking sheet. Season. Roast both for about 40 minutes, until tender.

  2. Meanwhile, add the tomatoes and their juice to a saucepan with the onion, 2 tbsp oil and a pinch of sugar. Add 50ml water, bring to the boil, then redcuce to a simmer for 25 minutes, or until thick and sweet. Season to taste.

  3. To assemble, put a layer of squash and tomato sauce in a large shallow, ovenproof dish. Add a layer of aubergines, then a layer of the béchamel sauce. Repeat until you have used everything up, ending with a layer of béchamel.

  4. Sprinkle with the cheese, then bake for 50 minutes, until golden and bubbling.

Cook’s tip

If you’d rather make your own sauce, simply put 75g plain flour, 75g butter and 900ml whole milk into a large saucepan. Bring to a boil, whisking all the time, to make a smooth and creamy sauce. Let it simmer for 1-2 minutes, then remove from the heat and season to taste and a pinch of ground nutmeg, if you have it. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,543kJ/ 611kcals

Fat

37g

Saturated Fat

15g

Carbohydrates

47g

Sugars

35g

Fibre

15g

Protein

16g

Salt

0.6g

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