CREAMY & CHEESY BUTTERNUT SQUASH & BUTTERBEAN GRATIN

My entire Instagram explore page is basically salmon and butter bean recipes because really that is all I have been eating of late!

In fact like most millennials I am OBSESSED with the humble butter bean,

Somehow butter beans feel luxurious and comforting whilst also being pretty good for you and are a very tasty and filling component for any vegetarian main.

Here they work wonders once again as part of this delicious gratin where a butter bean, cream, sage and red onion sauce is sandwiched between layers of sliced butternut squash and gruyere..the perfect supper whilst we wait for spring to arrive!

SERVES 2-3

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
• 800g butter beans, drained
• 300ml pot double cream
• 200ml milk
• 2 tbsp wholegrain mustard
• 1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
• 100g grated gruyere
• 50g grated cheddar

METHOD

• 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.