Autumnal Squash, Mustard and Sage Gratin

Name: Autumnal Squash, Mustard and Sage Gratin with Side Salad
Total time: 90 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Piece of Shallots; 2 Piece of Garlic cloves; 15 Grams of Fresh sage; 10 Grams of Butter; 1 Tbsp of Olive oil; 1 Tsp of Salt; 15 Grams of Corn starch; 200 ML of Cooking cream; 250 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Wholegrain mustard; 60 Grams of Grana padano; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 15 ML of White balsamic vinegar; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 20 Grams of Pine nuts; 30 Grams of Parmesan; 125 Grams of Rocket

with Side Salad

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

66 Reviews

Cals 763 · Prot 27 · Carbs 60 · Fat 40

Vegetarian

Low Carb

90 min

Autumnal Squash, Mustard and Sage Gratin with Side Salad

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

66 Reviews

Cals 763 · Prot 27 · Carbs 60 · Fat 40

Vegetarian

Low Carb

Ingredients

Gratin

Butternut squash

600 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Fresh sage

15 Grams

Butter 4*

10 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Corn starch

15 Grams

Cooking cream 4*

200 ML

Water

250 ML

Vegetable stock cube 15*

0.5 Piece

Wholegrain mustard 13*

15 Grams

Grana padano 4*5*

60 Grams

Black pepper

1 Tsp

Salad

Olive oil

1 Tbsp

White balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Pine nuts 2*

20 Grams

Parmesan 4*

30 Grams

Rocket

125 Grams

Allergens

*4 Milk, *15 Celery, *13 Mustard, *5 Eggs, *14 Sulphur Dioxide, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3170 / 763
Fats (g)	40.3
of which saturated (g)	28
Carbohydrates (g)	60
of which sugars (g)	17.8
Fibers (g)	9.6
Proteins (g)	27.3
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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

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.

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.

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.