Well it’s most definitely autumn and winter is on the way. Cold, foggy, miserable weather has been the usual here so so comfort food order is the order of the day here in Bristol. And, as you’ll have no doubt seen pumpkin mania is in full swing with every supermarket, coffee shop, Tom, Dick and Harriet plugging the joys of the PSL, pumpkin picking and halloween carving. It’s not just pumpkin season though, it’s also squash season. Sure, you could carve a little spooky face into one but they are much better for eating!
Plus, by eating seasonally, you’re likely to get a fresher, younger squash which means you really don’t need to bother peeling the skin, just roast away! The skin adds texture, flavour and extra goodness – just make sure it’s not been given a wax coating (if it’s shiny) to keep it fresher for longer – boo you supermarkets!
This recipe comes from Hello Fresh and is perfect for autumn. It has cheese, garlic, cream, hearty roasted veggies – everything you need for real comfort food. It’s vegetarian and if you substitute the cream and cheese for plant based alternatives, vegan too.
Creamy butternut squash gratin
Ingredients, serves 2
- A medium butternut squash
- 1 small onion
- A small punnet of chestnut mushrooms (approx 6-8 in total)
- Garlic clove
- 5 fresh sage leaves
- Approx 100ml double cream
- Vegetable stock cube/pot
- Handful of frozen peas
- 20g breadcrumbs
- 40g hard cheese (Italian style)
- 1 bag of baby salad leaves to serve
Method to make this butternut squash gratin:
- Cut the butternut squash in half lengthways and scoop out the seeds (no need to peel, there are lots of nutrients in the skin!). Cut it widthways into slices about 1cm thick and then chop it into 1cm cubes. Pop the squash on a large baking tray and drizzle over some oil, add a pinch of salt and a grind of black pepper. Give the tray a good shake. Roast on the top shelf of your oven until soft and golden, 25-30 mins.
- Halve, peel and chop the onion into small ½cm pieces. Slice each of the chestnut mushrooms into about five slices. Peel and grate the garlic (or use a garlic press). Remove the sage leaves from their stalks and finely chop the leaves. Discard the stalks.
- Heat a drizzle of oil in a frying pan over medium heat. Cook the mushrooms until browned, 5-7 mins. Add the onion. Cook until soft, 5 mins. Next add the garlic and half the sage. Cook for 1 minute more. Pour in the double cream, add the vegetable stock pot and the water (amount specified in the ingredient list) along with the peas. Stir to dissolve the stock pot. Simmer for 5 mins. Remove from the heat.
- While your creamy veggies are simmering, make the crumb. Pop the remaining sage into a bowl with the breadcrumbs, hard Italian cheese and a glug of oil. Season with black pepper. When the squash is ready, add it to the creamy veggies. Preheat your grill to high heat.
- Taste the creamy veggies and add some salt and black pepper if needed. Transfer to an ovenproof dish. Sprinkle over the cheesy crumbs. Place under your grill until browned, 3-5 mins. Keep an eye on it! We very nearly had a blackened crumb!
Meanwhile, pop the baby leaf mix in a bowl and drizzle over a little olive oil, and add some salt and black pepper. If you happen to have any lemon juice, squeeze that in as well. Toss together. Serve the gratin with the salad on the side and ENJOY your butternut squash gratin. Wonderful comfort food.
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