This recipe is a real treat for a vegetarian Sunday roast option. Rich, creamy and packed full of Sunday flavours. Fresh rosemary and the sweetness from the beets are a prefect combination.

Depending on the size this can be an individual dish or served family style.

Sprinkle with chopped parsley ,sunflower seeds and a drizzle of honey.

When roasted the outside of the squash caramelises, creating a real smokey and charred look.

This recipe is for 2 people.

AuthorJustin GillamCategory, , DifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time1 hr 25 minsTotal Time1 hr 55 mins

 2 Pattypan Squash.click
 4 Yellow beets
 1 large onion.click
 4 Garlic cloves.click
 200 g Tomatoes, dicedclick
 5 g Rosemary, finely chopped
 50 g Crème fraiche
 2 g Brie, diced
 3 tbsp Cream cheese
 Honey
 Parsley leavesclick

1

Pre heat your oven to 180c.
Wrap your beets in tin foil creating a tight parcel.
Cook for roughly 60 minutes, the cooking time will depend on the size. In this recipe they are the size of a lemon. To test if they are cooked, push in a small knife, they need to be soft.

2

Now cut a flat base on your pattypan squash, place on a baking tray, brush with olive oil and season generously.
Place in your oven with the beets and cook for roughly 35 minutes (again cooking time will depend on size) leave to cool for 10 minutes, cut off the top and scoop out middle and seeds.

3

When the beets are cooked and cool enough to handle, peel and dice small.

4

Heat up a medium size pan with a table spoon of olive oil, gently sauté onions and garlic for 4-5 minutes. Next add the chopped tomatoes, rosemary and gently simmer for another 20 minutes, add your cooked diced beets, mix together and simmer again for 10-15 minutes.
This simmer will bring everything together binding and reducing slightly, intensifying the flavours.
Take off the heat, drop in brie and stir in cream cheese.

5

Using your mix fill the inside of your pattypan squash. Place the top of the pattypan back on and push tight. Put on on to your baking tray, brush with oil and sprinkle sunflower seeds, a drizzle of honey and roast in oven at 160c for 20 minutes.
Chop your parsley ready, garnish then serve
That's it....Done....Enjoy

Ingredients

 2 Pattypan Squash.click
 4 Yellow beets
 1 large onion.click
 4 Garlic cloves.click
 200 g Tomatoes, dicedclick
 5 g Rosemary, finely chopped
 50 g Crème fraiche
 2 g Brie, diced
 3 tbsp Cream cheese
 Honey
 Parsley leavesclick

Directions

1

Pre heat your oven to 180c.
Wrap your beets in tin foil creating a tight parcel.
Cook for roughly 60 minutes, the cooking time will depend on the size. In this recipe they are the size of a lemon. To test if they are cooked, push in a small knife, they need to be soft.

2

Now cut a flat base on your pattypan squash, place on a baking tray, brush with olive oil and season generously.
Place in your oven with the beets and cook for roughly 35 minutes (again cooking time will depend on size) leave to cool for 10 minutes, cut off the top and scoop out middle and seeds.

3

When the beets are cooked and cool enough to handle, peel and dice small.

4

Heat up a medium size pan with a table spoon of olive oil, gently sauté onions and garlic for 4-5 minutes. Next add the chopped tomatoes, rosemary and gently simmer for another 20 minutes, add your cooked diced beets, mix together and simmer again for 10-15 minutes.
This simmer will bring everything together binding and reducing slightly, intensifying the flavours.
Take off the heat, drop in brie and stir in cream cheese.

5

Using your mix fill the inside of your pattypan squash. Place the top of the pattypan back on and push tight. Put on on to your baking tray, brush with oil and sprinkle sunflower seeds, a drizzle of honey and roast in oven at 160c for 20 minutes.
Chop your parsley ready, garnish then serve
That's it....Done....Enjoy

Roasted pattypan squash with candy beet, brie and rosemary