Butternut Squash & Edam Gratin with Sage
Veg HT MC 75mins
Hot Vegetarian Vegetables
Herbs Main Course Gluten Wheat Free Eggless
and sliced potatoes cooked in a creamy cheese sauce - perfect as a vegetarian
alternative at Christmas. It can also be served as an accompaniment to Christmas
turkey or nut roast when it should serve 6 easily. Courtesy of
1 large butternut squash, about 900g (2lb)
750g (1lb 7oz) potatoes, peeled and thinly sliced
2 cloves garlic, crushed
30ml (2tbsp) olive oil
300ml (½pt) reduced fat crème frâiche
150g (5oz) Edam, grated
8 sage leaves
1. Preheat the oven to 200º C, 400ºF gas mark 6. Cut the skin off the squash and
thinly slice the trunk into thin rounds. Halve the bulb end and scoop out the
seeds, thinly slice into crescents.
2. Place the squash and potatoes in a large bowl and toss with the olive oil and
the garlic, season with salt and freshly ground black pepper. Place half this
mixture in the base of an ovenproof dish.
3. Mix together the crème frâiche with the cheese and spoon half this mixture
over the vegetables. Top with the remaining vegetables and spoon the remaining
cheese mixture over the top. Arrange the sage leaves on top. Cover tightly with
foil and bake for 45 minutes, until the vegetables are tender when pierced with
4. Return to the oven and cook uncovered for a further 10 minutes until the
topping is golden. Delicious served as a vegetarian main meal with salad or as
an accompaniment to grilled chicken.
As a non vegetarian alternative, you could add some cooked chopped smoked bacon
or add a layer of wilted spinach.
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