Shallots have come into season and we teamed up with UK Shallots to provide you with some cracking recipes over next few weeks. Shallots have a relatively high level of pyruvic acid compared to other alliums, this gives them a piquant flavour when raw. When cooked however, this pyruvic acid is broken down by the heat which releases the inner sweetness of shallots and allows them to caramelise better thanks to their higher sugar content.

Roasted Shallots and Butternut Squash with a Pesto sauce 

A very easy vegetarian meal made in one roasting tin; everything can be prepared beforehand and simply popped into the oven when you get home. This makes a perfect midweek supper.

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
You’ll need

16 shallots, peeled
1 butternut squash or pumpkin, peeled and cut into chunky cubes
1 tbsp olive oil
1 tub 145g ready made fresh pesto
1 x 250g packet ready to eat puy lentils (we used Merchant Gourmet)

What to do
Pre heat oven 200c/180c fan/Gas 6.
Place the prepared shallots and squash or pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.
Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.

Recipes courtesy of: