Cheesy Creamy Winter Butternut Squash Gratin
This easy Butternut Squash Gratin is creamy, cheesy and perfect for winter! With it's butter bean filling paired with some greens it is enough to serve as a complete meal, and can be adapted to work with whatever winter squash or pumpkin you have on hand.
Servings: 4 servings
Ingredients
- small knob of butter
- 1 tbsp olive oil
- 2 red onions halved and thinly sliced
- 2 garlic cloves crushed
- 8 sage leaves finely chopped
- 800 g butter beans drained
- 300 ml double cream
- 200 ml milk
- 2 tbsp wholegrain mustard
- 1 butternut squash peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
- 100 g grated gruyere
- 50 g grated cheddar
Instructions
- Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10 mins until soft.
- Add the garlic and sage and cook for a minute.
- Tip in the drained butterbeans, the mustard, milk and the cream. Season well with salt and pepper.
- Heat the oven to 180 degrees. In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and a handful of the grated cheese.
- Repeat with a second layer of squash, butterbeans and cheese. Top it off with a final layer of squash and sprinkle over the rest of the cheese.
- Place into the oven for 40 minutes by which point the cheese will be melted and golden and the squash will be tender. Allow to rest for 5 mins before serving.
Notes
Leftovers can be reheated for up to 5 days.