Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3134 / 754
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
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.
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