This easy gratin uses peak season Ocado Own Range butternut squash to make a delicious weeknight dinner.
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Serves
4
Leek
Sage
Butternut Squash
Drained Butter Beans
Wholegrain Mustard
Single Cream
Extra Mature Cheddar
Salt
Black Pepper
Olive Oil
Serves
4
Leek
Sage
Butternut Squash
Drained Butter Beans
Wholegrain Mustard
Single Cream
Extra Mature Cheddar
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 200°C.
Step 2.
Wash and finely slice your leek, roughly chop the sage. Place a
saucepan over medium heat and add 2 tbsp of olive oil. Add the
leeks and sage and sweat down for 5 mins until soft and golden.
Step 3.
While the leeks cook, wash and slice your Ocado Own Range
butternut squash into roughly half centimetre thick slices and
set aside. Grate the cheddar and also set aside.
Step 4.
Drain both tins of butter beans and add to the leeks along with
the mustard and cream, mix well and season with salt and
pepper.
Step 5.
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.
Step 6.
Repeat with a second layer of squash, butter beans and cheddar,
then a final layer of squash and the remaining cheddar.
Step 7.
Place into the oven for 40 mins until the squash is tender and
the cheese is golden brown.
Step 8.
Allow to rest for 5 mins before serving.
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Notes (1)
M
Max E.
4 months ago
Would use a bechamel sauce instead of just raw dogging Cheddar. Also one leek is very stingy and could probably do with a third tin of beans.
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