Vegetable and Sage Gratin
with Baby Leaves in a Hazelnut Dressing
We love a good Squash and Sage 'Gratin' and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Leek
1
Thyme
25
Hazelnuts
(Contains Nuts May contain Nuts)
10
Panko Breadcrumbs
1
Butternut Squash
1
Wholegrain Mustard
7.5
Honey
100
Chopped Kale
150
Chestnut Mushrooms
2
Garlic Clove
½
Lemon
50
Baby Leaf Mix
1
Vegetable Stock Powder
1
Sage
½
Chilli Flakes
Not included in your delivery
100
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways (no need to peel!) and scoop out the seeds. Chop it widthways into 2cm lengths, then chop into 2cm cubes. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
While the squash is roasting, trim off the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Pick the thyme and sage leaves from their stalks and roughly chop (discard the stalks). Chop the lemon in half.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the mushrooms and leek and cook, stirring, until soft, 4-5 mins. Stir in the garlic, thyme, sage and a pinch of chilli flakes and cook for another minute. Pour in the water (see ingredients for amount) and stir in the stock powder. Stir in the kale a handful at a time and simmer until wilted, 3-4 mins.
Stir the crème fraîche and mustard into the veggies, bring to the boil then remove from the heat. When the squash is done, remove from the oven and stir into the veggies. Season to taste with salt and pepper. Transfer the mixture to an ovenproof dish and sprinkle with the panko breadcrumbs. Bake on the top shelf of your oven until the topping is golden, 6-8 mins. TIP: For really golden crumbs, mix a splash of oil through the crumbs before sprinkling.
Meanwhile, squeeze the lemon juice into a large bowl, add the honey and stir together. Add the baby leaf mix and hazelnuts and toss to combine.
Serve the gratin with a good helping of salad alongside. Enjoy!
