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  • Writer's picturecalyciousloves

Butternut Squash and Aubergine Bake

This is one of my “what’s in my fridge” recipe. Very simple and delicious, literally spend less time in the kitchen on a fine lazy Saturday :).

I recently shared a post another post of what’s in my fridge Egg, Beetroot and Cheese sandwich, do check it out.

The chilli flakes are optional, I love a kick of chilli to my food.

Pre-heat your oven at 230ºC.

Cut the butternut squash and 🍆aubergine in 4-5cm cubes size and the onions into half wedges, (or cut them to your liking 😊).

In an ovenproof dish, mix the olive oil and chilli flakes. Add a cube of vegetable stock, put in the oven for it to melt to achieve an oil mix.

After melting the stock cube, add all the vegetable ingredients, mix well making sure all the vegetables are evenly coated in the oil mix.

Cook in the oven for 25-30 minutes.

Serve hot with diced cooked beetroot and soft goat cheese.



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