Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190c/fan 170c/gas 5. Heat a large knob of butter in a pan and cook the onions until completely softened.
Thinly slice the potatoes and squash in a food processor or on a mandolin. Melt another knob of butter and brush a 18cm non-stick springform cake tin all over.
Line the bottom and sides of the tin in neat, alternating layers of potato and squash. This will be your top when you turn it out so make it pretty.
Add a layer of squash, onion, sage and cheeses. Dot some butter over the layer. Repeat the layering until everything is used. Cover with foil then put on a baking tray and bake in the oven for 2 hours or until tender. Leave in the tin for 10 minutes then turn out and cut into wedges. Serve with salad.