Swirled butternut squash, feta and sage loaf
- October 2015
- Serves 8
- Hands-on time 50 min, oven time 1 hour 30 min, plus rising and proving
A fun piece for any table, this recipe combines squash, thyme and sage to make a loaf full of autumnal flavour.
- Vegetarian recipes
- 10.9g (4.5g saturated)
- 54.1g (8.2g sugars)
You don’t have to fill the bread dough with squash – you can roast different root veg, such as beetroot, until very soft. Or, if chocolate is your thing, spread warmed Nutella thickly over the dough instead of the savoury filling (warming it will help it spread easily).
Make the dough to the end of step 2 up to 24 hours in advance. Keep in the fridge until needed, but bring back to room temperature before knocking back, shaping and proving (step 4).
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