Vegetarian Squash and Stilton Toad in the Hole
Vegetarian Squash and Stilton Toad in the Hole



  • 1 butternut squash, cut into wedges
  • 2 sliced red onions
  • 3 bashed garlic cloves
  • 4 rosemary sprigs, 2 whole and 2 finely chopped
  • 4 tbsp olive oil
  • 225g plain flour
  • Pinch of baking powder
  • 4 eggs
  • 300ml milk
  • 2 tbsp mustard
  • 150g stilton, crumbled
  • 3 tbsp redcurrant jelly
  • Preheat the oven to 200C. Pop the onions, squash, garlic and 2 rosemary sprigs into a roasting tin, then drizzle with 2 tbsp of oil and roast for 30 mins. Meanwhile, sift the flour and baking powder into a mixing bowl, and crack the eggs into a well in the centre. Pour in the milk and whisk to a smooth batter. Season well, and whisk in the chopped rosemary and mustard.
  • Discard the rosemary from the baking tin, and transfer the rest of the contents into a 1.5 litre baking dish. Drizzle with the rest of the olive oil, dot with cheese and jelly, and pour in the batter so all the gaps are filled. Bake for 25 mins or until puffed and golden, then serve with steamed greens and a rich gravy.
1 hr
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box