Cheesy Autumn Vegetable Bake

A comforting vegetarian dish featuring roasted butternut squash, broccoli, cabbage, and leeks, topped with a gooey, golden, mustardy cheese sauce. Perfect for a Sunday roast or a midweek dinner.

By @amysheppardfood

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 400 g butternut squash
• 300 g broccoli florets
• 2 pieces leeks
• 1 drizzle oil
• 1 pinch salt
• 1 pinch pepper
• 4 pieces savoy cabbage leaves
• 1 drizzle oil
• 40 g butter
• 50 g flour
• 650 ml milk
• 1 pinch salt
• 1 pinch pepper
• 80 g grated cheddar cheese
• 1 tsp dijon mustard
• 1 handful grated cheddar cheese

Instructions

1. Heat the oven to 200C fan.
2. Place the butternut squash, broccoli florets and leeks on a baking tray. Drizzle them in oil and use your hands to ensure they're coated.
3. Season with salt and pepper and bake in the oven for 10 minutes.
4. Add the cabbage to the tray and coat it with a little more oil. Return to the oven for a further 5 minutes.
5. Melt the butter in a large non-stick pan. Stir in the flour on the heat until combined and starting to bubble and turn pale.
6. Slowly add the milk a little at a time. Stir continuously, bringing it to the boil each time until thick and lump free before adding more.
7. When all the milk is used up, season with salt and pepper and stir in the grated cheese and dijon mustard.
8. Tip the roasted veg into a baking dish. Pour over the cheese sauce and give it a little stir until everything is coated.
9. Top with grated cheese and bake in the oven for 25-30 mins or until the cheese topping is golden brown.
10. Serve as part of a veggie roast or with jacket potato chips!