Autumnal Squash, Mustard and Sage Gratin

with Side Salad

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low-carb
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low-carb
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Instructions

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1 Prep

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.

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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, corn starch and sage and cook for 1 min further.

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3 Make sauce

Add the cream, measured water and stock cube. Gently warm over a medium heat for 5 min before stirring in the mustard and Grana padano (save some for the topping). Season with salt and pepper.

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4 Bake

Alternatley layer the squash and sauce in a baking dish. Top with any remaining Grana padano and a few sage leaves. Cover with foil and bake for 1 hour, removing the foil after 40 min, allowing the gratin to brown.

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5 Make salad

Meanwhile combine the olive oil, white balsamic vinegar and Dijon mustard in a bowl and season with salt and pepper - this is your dressing. Toast the pine nuts in a dry pan until golden. Shave the Parmesan with a peeler. 

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6 Serve

Toss the rocket leaves, Parmesan shavings and toasted pine nuts in the dressing. Serve the gratin with the salad to the side.

Tips for fussy eaters

Leave out the sage.

Pro tip

Use a mandolin to speed up the prep!

This hearty dish is worth the time it takes to prepare!

Cooking Time: 90 min

Equipment Required: Tinfoil

Cals 718 · Prot 20 · Carbs 52 · Fat 48

Gluten-Free

Ingredients

Number of people

Gratin

Butternut squash 600 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Fresh sage 15 Grams
Salted butter 10 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Corn starch 15 Grams
Cooking cream 200 ML
Water 250 ML
Vegetable stock cube 0.5 Piece
Wholegrain mustard 15 Grams
Grana padano 60 Grams
Black pepper 1 Tsp

Salad

Olive oil 1 Tbsp
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Pine nuts 20 Grams
Parmesan 30 Grams
Rocket 125 Grams

This hearty dish is worth the time it takes to prepare!

Cooking Time: 90 min

Equipment Required: Tinfoil

Cals 718 · Prot 20 · Carbs 52 · Fat 48

Gluten-Free

Instructions

photo

1 Prep

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.

photo

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, corn starch and sage and cook for 1 min further.

photo

3 Make sauce

Add the cream, measured water and stock cube. Gently warm over a medium heat for 5 min before stirring in the mustard and Grana padano (save some for the topping). Season with salt and pepper.

photo

4 Bake

Alternatley layer the squash and sauce in a baking dish. Top with any remaining Grana padano and a few sage leaves. Cover with foil and bake for 1 hour, removing the foil after 40 min, allowing the gratin to brown.

photo

5 Make salad

Meanwhile combine the olive oil, white balsamic vinegar and Dijon mustard in a bowl and season with salt and pepper - this is your dressing. Toast the pine nuts in a dry pan until golden. Shave the Parmesan with a peeler. 

photo

6 Serve

Toss the rocket leaves, Parmesan shavings and toasted pine nuts in the dressing. Serve the gratin with the salad to the side.

Tips for fussy eaters

Leave out the sage.

Pro tip

Use a mandolin to speed up the prep!

Ingredients

Number of people

Gratin

Butternut squash 600 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Fresh sage 15 Grams
Salted butter 10 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Corn starch 15 Grams
Cooking cream 200 ML
Water 250 ML
Vegetable stock cube 0.5 Piece
Wholegrain mustard 15 Grams
Grana padano 60 Grams
Black pepper 1 Tsp

Salad

Olive oil 1 Tbsp
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Pine nuts 20 Grams
Parmesan 30 Grams
Rocket 125 Grams
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