Denise says:
I am always looking for new ways of enticing my children to eat different vegetables so that they get a balanced diet. This cauliflower and butternut squash bake is a great combination and makes a pleasant compliment to most roast dinners, fish dishes or as part of a hot buffet meal. It freezes well so if time permits make double and freeze one to keep for another time. Other vegetables like carrots, pumpkin, broccoli and swede make delicious alternatives.
As well as being parev, it is also Passover friendly so keep this recipe for then!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 8 people
Ingredients:
1 kg or approximately 2 medium sized cauliflowers – core removed and split into florets1 kg butternut squash – peeled and sliced
2 teaspoons ground cinnamon
1 teaspoon baking powder
4 eggs
2 egg whites
Sea salt and freshly ground black pepper – to taste
Method
1)Cook the butternut squash and cauliflower in separate saucepans until soft. Drain and set aside.2)Whisk the eggs until thickened; add the cinnamon and baking powder.
3)Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
4)Place the cooked butternut squash and cauliflower into the magimix and whiz together until smooth. Season well.
5)Combine the butternut squash and egg mixture together. Pour into one large ovenware dish roughly 34 cm /13 inches x 24 cm/ 9 ½ inches or 2 smaller ovenware dishes. (Use one and freeze the other for another time!)
6)Cook the bake for approximately 40 minutes. It is cooked when the mixture is completely set and puffy.
To Serve the stylish way: Dust the top with ground cinnamon just before serving.