Butternut & thyme bakes

Butternut & thyme bakes

A savoury twist on bread and butter pudding.

By , 21 September 2015
Butternut & thyme bakes
  • Ready in: 80 mins
  • Serves: 4
  • Price: £1.82 per serving
Nutritional Info
Each 504g serving contains
  • Fat 44.7
    64%
  • Sat Fat 16.8
    84%
  • Sugar 19.7
    22%
  • Salt 1.4
    23%
  • Cals 674
    34%
of your reference intake.
Typical energy values per 100g: 560kJ/134kcal.
Ingredients
  • 2 red onions, peeled and each cut into 10 wedges
  • 1 medium butternut squash, peeled, de-seeded and chopped
  • 2 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 100g sun dried tomatoes
  • 40g pine nuts
  • 3 eggs (2 whole and 1 yolk)
  • 150ml double cream
  • 100ml milk
  • 40g parmesan, finely grated
  • 4 slices focaccia (or white bread), cut into 1cm chunks
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5.

  • Toss the onion, squash, thyme and oil in a roasting tray. Season, then roast for 30 minutes.

  • Add the tomatoes and nuts and cook for 10 minutes.

  • Reduce oven to 180C/160C Fan/Gas 4. Whisk the eggs, cream, milk and three-quarters of the cheese.

  • Divide the veg between 4 ovenproof ramekins. Top with bread, pour over the egg mixture and scatter with the remaining cheese.

  • Put the ramekins on a baking tray and cook for 15-20 minutes, until golden.