UK Recipe · Vegan

Seasonal Veggie Bake - in grams

Name: Seasonal Veggie Bake
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4
Ingredients: 1 large butternut squash unpeeled, cut into wedges; 2 red onions cut into chunks; 2 eating apples unpeeled, chopped; 250 g kale; 3 tbsp vegetable oil; 4 bay leaves; 2 sprigs rosemary; 1 handful fresh sage roughly torn; 1 tsp fennel seeds; 1 pinch dried red chilli flakes; 150 g puy lentils rinsed; 25 g sunflower or pumpkin seeds; ½ tsp salt; ½ tsp white pepper; To serve: crusty bread, hummus, white bean dip or baba ganoush

Our seasonal veggie bake recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.

Cooking in the US instead? View the US cup version of this recipe.

Ingredients - Serves 4

Prep 20 minutes · Cook 40 minutes

1 large	butternut squash, unpeeled, cut into wedges
2	red onions, cut into chunks
2	eating apples, unpeeled, chopped
250 g	kale
3 tbsp	vegetable oil
4	bay leaves
2 sprigs	rosemary
1 handful	fresh sage, roughly torn
1 tsp	fennel seeds
1 pinch	dried red chilli flakes
150 g	puy lentils, rinsed
25 g	sunflower or pumpkin seeds
½ tsp	salt
½ tsp	white pepper
	To serve: crusty bread, hummus, white bean dip or baba ganoush

Method

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British cooking note

If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.

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