Swirled butternut squash, feta and sage loaf recipe | delicious. magazine
A fun piece for any table, this recipe combines squash, thyme and sage to make a loaf full of autumnal flavour.
Ingredients
- 300ml whole milk
- 450g strong bread flour, plus extra to dust
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 1 tsp caster sugar
- 1 medium free-range egg yolk to glaze
- For the filling
- 600g butternut squash, peeled and diced into 2cm cubes
- 2 tbsp maple syrup
- 3 tbsp olive oil
- Small bunch fresh thyme, leaves picked
- 150g feta, crumbled
- Small bunch fresh sage, leaves finely chopped
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