A savoury butternut invisible loaf with a light custardy texture. It’s gluten free, high in protein and delicious paired with salad or soup. A wholesome, cozy recipe that’s perfect for brunch, dinner, or meal prep. Made with layers of thinly sliced butternut squash, eggs and cottage cheese. A cross between a gratin and a savoury quiche. The natural sweetness of the squash is so delicious with the cheesy custard.
Why You’ll Love This Savoury Invisible Loaf
Naturally gluten-free and wholesome, packed with butternut squash and hidden veggies. It’s light, cheesy, and custard like inside is great for meal prep or lunchboxes and it can be served warm or cold.
What Is an Invisible Loaf?
An “invisible loaf” (inspired by the French gâteau invisible) is made by layering ultra-thin slices of vegetables or fruit in a light custard-style batter. As it bakes, the layers almost disappear into the batter, creating a soft, sliceable texture between a frittata and a gratin.
This savoury version uses butternut squash, cheese, and herbs for a delicious, high-protein gluten-free meal.
Ingredients You’ll Need
Butternut squash, peeled and thinly sliced or grated
Leek thinly sliced
Eggs
Milk or dairy-free alternative
Grated cheese – mozzarella and parmesan
Olive oil
Gluten-free flour 1-1 blend
Salt, pepper, and parsley
How to Make Savoury Butternut Invisible Loaf
Step 1 – Prep the Veggies
Peel the butternut squash and slice it, along with the leek as thin as possible, using a mandolin or grater.
Step 2 – Whisk the Custard Base
In a large bowl, whisk eggs, milk, and oil. Stir in flour, salt, and seasonings.
Step 3 – Add Cheese, Leek and Butternut
Fold in the cheese, leek and sliced squash until fully coated.
Step 4 – Bake
Pour or lay the slices out evenly, into a lined loaf pan. Bake until golden and set in the centre.
Step 5 – Cool & Slice
Let it cool slightly before slicing. The layers will hold beautifully once set.
Tips for the Best Savoury Butternut Invisible Loaf
Slice the squash and leek very thinly for even cooking.
For dairy-free, use a vegan cheese and plant milk.
Serve warm or chilled; it’s delicious both ways.
What to Serve With Butternut Invisible Loaf
A crisp green salad with lemon vinaigrette or a creamy soup (like cauliflower or split pea). Roasted vegetables or a chickpea side salad or a delicious gluten free bread.
Storage & Meal Prep Tips
Store slices in an airtight container up to 4 days in the fridge.
Reheat in a skillet or air fryer for best texture.
Freeze individual slices for easy lunches or snacks.
Savoury Butternut Invisible Loaf
Ingredients
- 600 g butternut squash, peeled and very thinly sliced
- 120 g leek or onion, finely sliced half a large leek
- 4 large large eggs
- 200 g cottage cheese
- 115 g milk any kind — dairy or unsweetened plant-based
- 50 g Mozzarella cheese
- 60 g gluten-free flour 1-1 blend Anita’s All Purpose works well
- 1/2 tsp baking powder
- 10 g olive oil or melted butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp parsley, fresh and finely chopped
- 1/8 tsp nutmeg optional
- 40 g Parmesan cheese, for topping
Instructions
- Preheat oven to 350°F (180°C) Grease and line a loaf pan with parchment paper.
- Peel the butternut and slice it very thinly. Ideally with a mandolin so as it’s super thin Thinly slice the leek.
- In a large bowl, whisk together eggs, cottage cheese, milk, Mozzarella, flour, olive oil, salt, pepper, and herbs until smooth.
- Add the sliced butternut and leek to the bowl. Gently toss to coat all slices in the custard mixture. It should look like everything is lightly bathed in it, not soupy.
- Pour the mixture into your prepared loaf pan, pressing down lightly to level the top. Sprinkle the top with Parmesan cheese.
- Bake for 40–45 minutes, until golden on top and set in the center (a knife inserted should come out clean).
- Cool slightly before slicing — it cuts neatly once it rests for about 15–20 minutes.
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