It’s almost Halloween, the clocks go back this weekend in the UK, and we’re practically hibernating with our favourite tv shows and a nice red. In other words, we’re declaring it 100% comfort food season. Last week we shared the recipe for one of our favourite autumnal lunches, and here’s something for supper, taken from our new book Fireside Feasts and Snow Day Treats. It makes a great veggie alternative to a Sunday roast, or a delicious mid-week dinner for the whole family.
Butternut Squash, Corn And Bread Bake With Cheese And Chives
1 tablespoon olive oil
1 large onion, halved and thinly sliced
375 ml/1½ cups milk
225 ml/scant 1 cup single/light cream
3 eggs, beaten
a small bunch of chives, snipped
leaves from a small bunch of fresh parsley, finely chopped
1 baguette, neatly cut into ½-cm/⅛-inch slices
300 g/2 cups (sweet) corn kernels, canned or frozen
about 500 g/1 lb 2 oz. peeled and sliced butternut squash
100 g/1 cup grated mature/sharp Cheddar
sea salt and freshly ground black pepper
a 30 x 20-cm/12 x 8-inch baking dish, greased
Preheat the oven to 190°C (375°F) Gas 5.
Heat the oil in a large frying pan. Add the onion and cook over low heat for 3–5 minutes, until soft. Season lightly and set aside.
Combine the milk, cream and eggs in a small bowl and whisk to combine. Season with 1½ teaspoons salt. Add the chives and parsley, mix well and set aside.
Arrange half the baguette slices in the prepared baking dish in a single layer; you may need to tear some to cover all the space. Put half of the onion slices on top, then scatter over half of the corn. Arrange half of the squash slices evenly on top and sprinkle with half of the cheese. Repeat one more time (bread, onion, corn, squash, cheese). Stir the milk mixture and pour it evenly all over the pudding.
Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 30–40 minutes, until golden. Serve immediately.
Fireside Feasts & Snow Day Treats is available here.