Monday, 14 October 2024

CHEESY BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS


On a cold and rainy day like today there really is nothing better than an oozy gratin, hot out the oven, for dinner.

This gratin also happens to be packed with tons of veg, as well as protein from the butter beans, with a little bit of cheese and cream added into the mix for a touch of indulgence to make even the most miserable day a little better.

SERVES 2-3

INGREDIENTS
  • 2 Leeks
  • 200g mushrooms
  • 15g Sage
  • 1 Butternut Squash
  • 470g Drained Butter Beans
  • 1 tbsp Wholegrain Mustard
  • 300 ml Single Cream
  • 150 g Extra Mature Cheddar 
  • Olive Oil
  • Salt & Pepper
METHOD
  • Preheat your oven to 200°C.
  • Wash and finely slice your leek an mushrooms, roughly chop the sage. 
  • Place a saucepan over medium heat and add 2 tbsp of olive oil. 
  • Add the leeks, mushrooms and sage and sweat down for 5 mins until soft and golden.
  • While the veg cooks, wash and slice your butternut squash into roughly half centimetre thick slices and set aside. 
  • Grate the cheddar and also set aside.
  • Drain your butter beans and add to the leeks along with the mustard and cream, mix well and season with salt and pepper.
  • In a large oven dish, spread a layer of squash, followed by half of the butter bean mix and roughly a third of the grated cheddar.
  • Repeat with a second layer of squash, butter beans and cheddar, then a final layer of squash and the remaining cheddar.
  • Place into the oven for 40 mins until the squash is tender and the cheese is golden brown.
  • Allow to rest for 5 mins before serving.

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