Autumnal Squash, Mustard and Sage Gratin

with Side Salad
This hearty dish is worth the time it takes to prepare!
Cals 718 · Prot 20 · Carbs 52 · Fat 48
Vegetarian
Low-Carb
Try Hello Chef Now
90 min
Autumnal Squash, Mustard and Sage Gratin with Side Salad
This hearty dish is worth the time it takes to prepare!
Cals 718 · Prot 20 · Carbs 52 · Fat 48
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
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

Tips for fussy eaters

Leave out the sage.

Pro tip

Use a mandolin to speed up the prep!

Before you start

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

Instructions

Prep

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.
Cook shallots

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.
Make sauce

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.
Bake

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.
Make salad

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. 
Serve

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!

Allergens

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.
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