Thursday 28 March 2024


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!



  • 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
  • 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.

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