Squash & Courgette Bake

In the lead up to Christmas everyone is keen to eat even more healthily than usual - and this wholesome combination of squash and courgette is super healthy and nutritious. It is also a brilliantly hearty and warming supper dish and a great side for some cold sliced roast chicken or ham.


  • Squash (2 different kinds)
  • 2 Courgettes
  • 2 or 3 large Onions
  • 10 Cloves Garlic
  • Thyme
  • Bay Leaf
  • Breadcrumbs

White Sauce (optional)

  • 2 tbsp Plain Flour
  • 3 tbsp Olive Oil
  • Semi Skimmed Milk (300 – 400ml ish?!)
  • 1 tsp Colman’s Mustard
  • Dash Worcestershire Sauce

Peel at least half the Squash (leaving some skin on is nutritious and tasty, but might be a bit much for the whole dish).  I used 1 Butternut Squash and one of those more round, green and cream Squashes (I have no idea what its rightful name is, sorry) – use whatever you fancy.  De-seed the Squash and chop into quite large pieces

Wash the Courgettes and slice them into similarly large chunks

Peel and chop the Onions (big ish pieces again)

Leave the Garlic Cloves whole, and put everything into a very large roasting dish

Drizzle liberally with Olive Oil – sprinkle some Salt and Thyme leaves over everything – give it a shake (so the Oil lightly coats everything) – and bake at 200˚c for 45 minutes or until the Vegetables are cooked and slightly golden on the outside.  You may want to give them the occasional stir while they are cooking

[NB - this baked side dish would be delicious as it is, with some Lemon juice squeezed over it, and served with some cold meat or a tomato salad... Adding the sauce below just makes it more decadent and main-meal-like...]

While the Squash is baking, make your White Sauce… Add 2 tbsp Olive Oil and 2 tbsp Plain Flour to a pan and stir carefully while it heats through.  Cook the Flour off for a few minutes (to lose the floury taste) and then add a big dash of Milk… Stir until the Milk is absorbed and the Sauce goes really thick; and keep adding Milk and stirring… When it comes to the boil, it has reached its final consistency, so keep adding Milk until you get a thick sauce that looks right to you.  Simmer for a few minutes, constantly stirring, and add a dash of Worcestershire Sauce and some Salt & Pepper.  Taste to check the seasoning

Pour the White Sauce over your cooked Squash and Courgette, and sprinkle with Breadcrumbs (or Garlic & Breadcrumbs whizzed up together in a food processor, even bettter) and bake for another 20 minutes or until the Breadcrumbs are golden and crunchy on top, and the White Sauce is bubbling

Serve on its own with a nicely dressed Tomato Salad, or with some cold roast Ham or Chicken

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