Aubergine & butternut squash bake

Name: Aubergine & butternut squash bake
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
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; 400 g Waitrose Peeled Italian Cherry Tomatoes 400g; 1 large onion, finely chopped; Pinch sugar; 500 g Cooks' Ingredients Bechamel Sauce; 150 g medium Cheddar, grated

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(7) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare30 mins
Cook1 hr 30 mins
Total time2 hrs

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe