Savoury Butternut Invisible Loaf
A savoury butternut squash 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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine gluten free
- 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
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.
Keyword custard style loaf, Easy Gluten Free Recipe, gluten free vegetable loaf, high protein butternut bake, invisible vegetable loaf