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£1.70Price per unit
44.2p/100gPlease 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.
Preheat the oven to 190ºC, gas mark 5. Bring a large pan of salted water to the boil, add the butternut squash slices and simmer for 5 minutes until starting to become tender, but not yet soft. Drain carefully in a colander.
Scatter ⅓ of the crust crumbs on the base of a shallow (approx 2L) ovenproof dish. Layer the squash, tomatoes and red onion into the dish, sprinkling most of the crust, rosemary and cheese between the slices.
Finish the top with the remaining crust, rosemary and cheese, then drizzle with the oil and scatter over the seeds.
Place the dish on a baking sheet and cook for 35-40 minutes until the vegetables are tender and golden.
Any leftover Gruyère is great in toasties or can be finely grated and frozen in a sealed bag or lidded tub, ready for next time.
Typical values per serving when made using specific products in recipe
Energy | 1,502kJ/ 360kcals |
---|---|
Fat | 18g |
Saturated Fat | 6.9g |
Carbohydrates | 31g |
Sugars | 15g |
Fibre | 6.6g |
Protein | 14g |
Salt | 1g |
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