Winter Squash & Sweet Potato Gratin
Recipe: https://recipestripper.com/recipes/02483ce3-05e2-4ff3-a349-24f31dc50aec
Original source: https://gousto.wiki/recipes/winter-squash-and-sweet-potato-gratin/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fwinter-squash-and-sweet-potato-gratin.jpg&fit=cover

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!
Yield: 2 servings
Total time: PT40M

Ingredients
- 25g Bag Of Hazelnuts
- 18g Dijon Mustard Pot
- 100ml Pot Of Double Cream
- Red Onion
- Sweet Potato
- 1/2 Knorr Vegetable Stock Cube
- 120g Butternut Squash Cubes
- 150g Cavolo Nero
- 3 Garlic Cloves
- 30g Panko Breadcrumbs
- 35g Grated Italian Hard Cheese
- 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!