As with most of my recipes, this was a combination of reading a few ideas online and then making do with what I had. In truth, I thought I had quark so I started out making that, but then when I opened it I realised it was cottage cheese so I just had to go with it.
Ingredients (I used no specific weights or measurements)
Butternut squash, peeled and chopped into pieces
Cauliflower, cut into florets
Pepper
Olive oil spray
Stale sourdough
Walnuts
Cottage cheese
Grated lower fat cheddar cheese
Oat milk
Garlic
What I did
I roasted the cauliflower & butternut squash with three cloves of garlic whole, a good few sprays of olive oil and a lot of pepper. Whatever temperature you want, until cooked
In a separate dish I toasted (i.e. bunged in the oven next to the veggies) some chunks of sourdough and walnuts, just for a few minutes. And then pulverised them in my blender.
I once the veggies were cooked (I covered them with foil for the last 10-15 minutes) I took that dish out of the oven. I removed the garlic cloves, squeezed the inside into a jug which had 4 or so dessert spoons of cottage cheese, mixed with grated cheddar (handful or so) and a dash of oat milk (could use water).
I then poured that over the veggies, topped with the breadcrumbs and walnuts and popped back in the oven until everything is hot and the top is crunchy. My dish was too big so instead of dirtying up another I reused the foil from above to create a little wall in the dish. Worked a treat.
I don’t add salt in my cooking if I can help it, but this would definitely benefit from salt
Cooking and eating 