Butternut Squash Bake

By ShannonB

Ingredients

• Fry Light
• 1 butternut squash
• 1 aubergine
• 1 courgette
• 2 beef tomatoes
• 2 eggs
• 250 ml semi-skimmed milk

Preparation

Step 1

1. Thinly slice all the vegetables.

2. Lightly spray the bottom of a casserole dish with Fry Light. Layer the bottom of the dish with some of the butternut squash, then a layer of aubergine, a layer of courgette then a layer of tomato. Repeat the process until all the vegetables are used up.

3. Mix the egg and milk together and pour onto the layered vegetables. Season with salt and black pepper.

4. Put into the oven on a medium heat 180°C/350°F /Gas mark 4 and cook for two hours or until golden.

5. For a cheesy finish, sprinkle a Healthy Extra allowance of cheddar or mozzarella over the top of the bake and return to the oven for 10 minutes.

1.5 syns per serving