Squash Gratin With Gruyère & Sage

Squash Gratin With Gruyère & Sage

This is easy but still delivers on the depth of flavour. Its very delicious and is a real treat to serve up for a weekend dinner as a side. A side that will win everyone over of course! Squash standing alone and really showing off here. Gruyère because is it life!! Serve with lots of greens or it’s amazing with a roast chicken!

Looking more veggie recipes? Check out my others here.

Serves 4 as a side

Ingredients:

1 small-ish butternut squash (1kg), thinly sliced with the mandolin into equal pieces

1.5litres veg stock

For the sauce:

1 tbsp extra virgin olive oil

40g unsalted butter

6 garlic cloves, thinly sliced

Handful sage, thinly chopped

350ml double cream

Generous grating nutmeg

50g Gruyère, grated

60ml veg stock

Salt and pepper

Boil the 1.5L of stock and when boiling add in the squash slices. Cook for 4mins to just soften. Carefully drain.

Grease a 9inch square baking tin and arrange the squash in rows stacked together.

For the sauce, set a large saucepan to a medium heat and add a spoon olive oil and the butter. Melt together and add the garlic and sage. Simmer for 2mins before pouring in the cream, nutmeg, cheese, 60ml veg stock (I saved some of this from the blanching of the squash), season with salt and pepper. Let it just combine!

Pour over squash tray making sure it is evenly distributed. Season with salt, pepper and another spoon olive oil.

Bake at 200C degrees in the middle of the oven for 35mins or until its bubbling and squash is cooked through.

Eat straight away. This can be prepared the day before, just keep cream mix and squash separate and combine when needed.

Watch me make the recipe here!