1 small squash (such as delicata, onion, harlequin etc) or 1/2 of a larger squash (such as crown prince)
4 tablespoons oil
Salt and pepper
1 sprig fresh rosemary, or 1 teaspoon dried
4 eggs
230g plain flour
350ml milk
Preheat the oven to 220c.
Peel the squash and chop it into chunks. In a large, deep baking dish, toss the squash with the oil, and season with salt and pepper and add rosemary. Roast for 30 minutes, stirring occasionally. It should be cooked through and browned at the edges.
Meanwhile, make the batter. Add the flour and a teaspoon of salt to a large bowl. Make a well in the centre, and break the eggs into it. Add a little of the milk, and beat the eggs together with a whisk. Slowly incorporate the flour, adding milk a little at a time. Whisk until smooth.
When the squash is roasted, take it out of the oven, then quickly pour over the batter. It will sizzle in the hot oil. Return it to the oven, and bake for about half an hour. It's ready when it's risen, and golden brown all over.
Best served with onion gravy.
Note: this is also lovely with other veg included. Try with beetroot, onions, celeriac, or swede.
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