Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Peel the squash, cut it into quarters lengthwise and thinly slice. Peel and finely slice the shallots and garlic. Finely slice (5/8/10) sage leaves, reserving a few for garnish.
2 Cook shallots
Heat a pan over a medium-low heat with the butter and oil. Once the butter has melted, add the sliced shallots with a pinch of salt and sweat for 5 min. Add the garlic, cornstarch and sage and cook for 1 min further.
3 Make sauce
Add the cream, measuredwater and stockcube. Gently warm over a medium heat for 5 min before stirring in the mustard and Granapadano (save some for the topping). Season with salt and pepper.
Alternatley layer the squash and sauce in a baking dish. Top with any remaining Granapadano and a few sage leaves. Cover with foil and bake for 1 hour, removing the foil after 40 min, allowing the gratin to brown.
5 Make salad
Meanwhile combine the olive oil, whitebalsamicvinegar and Dijonmustard in a bowl and season with salt and pepper - this is your dressing. Toast the pinenuts in a dry pan until golden. Shave the Parmesan with a peeler.
Toss the rocket leaves, Parmesan shavings and toasted pinenuts in the dressing. Serve the gratin with the salad to the side.
Tips for fussy eaters
Leave out the sage.
Use a mandolin to speed up the prep!
May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.