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Clean recipe · gousto.wiki

Winter Squash & Sweet Potato Gratin

In this comforting gratin, butternut squash and sweet potato are coated in a rich and creamy sage & dijon mustard sauce. Topped with hazelnut-studded cheesy breadcrumbs and baked in the oven until beautifully golden, it's the perfect treat for a cold winter's night!

Original recipe: gousto.wiki

Yield:
2 servings
Total:
40 min
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Winter Squash & Sweet Potato Gratin

Ingredients

  1. 25g Bag Of Hazelnuts
  2. 18g Dijon Mustard Pot
  3. 100ml Pot Of Double Cream
  4. Red Onion
  5. Sweet Potato
  6. 1/2 Knorr Vegetable Stock Cube
  7. 120g Butternut Squash Cubes
  8. 150g Cavolo Nero
  9. 3 Garlic Cloves
  10. 30g Panko Breadcrumbs
  11. 35g Grated Italian Hard Cheese
  12. 5g Sage

Instructions

  1. Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 Peel and chop the sweet potato[es] into bite-sized pieces Add the butternut squash cubes and chopped sweet potato to a baking tray with a generous drizzle of vegetable oil and a pinch of salt Give everything a good mix up and put the tray in the oven for 15-20 min or until tender and golden
  2. While the vegetables are cooking, peel and finely slice the red onion[s] Peel and finely slice the garlic Strip the sage leaves from their stalks and chop them finely, discard the stalks
  3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 5-6 min or until softened Once softened, add the chopped sage and half the sliced garlic and cook for 2-3 min or until fragrant Boil a kettle
  4. Once fragrant, add 30g [60g] butter with 30g [60g] flour to the pan with the onion and stir with a wooden spoon for 3-4 min or until the butter melts and a sandy paste forms – this is your roux Gradually whisk 250ml [450ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains
  5. Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [80ml] boiled water Add the Dijon mustard, double cream and vegetable stock to the sauce with the roasted vegetables Season with a pinch of salt and pepper and give everything a good mix up – this is your gratin Transfer the gratin to an oven-proof dish (or individual ones)
  6. Crush the hazelnuts in their bag with a rolling pin Mix the panko breadcrumbs, grated Italian hard cheese and crushed hazelnuts in a bowl – this is your hazelnut crumb Top the gratin with the hazelnut crumb and put the dish[es] into the oven for 12–15 min or until golden and bubbling - this is your winter squash & sweet potato gratin
  7. Meanwhile, strip the cavolo nero leaves from their stalks and tear into bite-sized pieces Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat Add the cavolo nero with the remaining garlic and a pinch of salt and pepper Cook for 4-5 min or until wilted and softened
  8. Serve the winter squash & sweet potato gratin with the garlicky cavolo nero to the side Enjoy!