Ingredients
300 g (11 oz) young leaf spinach
700 g (1lb 8oz) floury potatoes, peeled
750 g (1lb 8oz) butternut squash, peeled and deseeded
250 ml (9fl oz) semi-skimmed milk
1 eggPinch nutmeg
50 g (2 oz) reduced fat cheddar, grated
2 tbsp fresh wholemeal breadcrumbs
method
Preheat the oven to 200 degree celsius/180 degree celsius fan/Gas 6.
Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
Serving suggestion2 of 5 a day per serving.
Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
Serving suggestion2 of 5 a day per serving.
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