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Butternut & Sage Gratin

Butternut & Sage Gratin

with Cavolo Nero and Baby Leaf Salad

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Some evenings you just need to come home to warm, comforting dishes like this one. Creamy roasted veggies with a golden crunchy topping, this recipe is vegetarian comfort food at its very best. Whilst the classic flavour combination of butternut squash and sage speaks for itself, the showstopping element of this dish lies in that cheesy crumb! Trust us, you’ll be dreaming about it for days to come.

Tags:Under 550 calories
Allergens:MilkCelerySulphitesCereals containing GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)


1 punnet(s)

Chestnut Mushrooms

1 clove


½ bunch(es)


¾ pack(s)

Creme Fraiche


½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 pack(s)


20 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)

Baby Leaves

1 tbsp

Olive Oil for the dressing

Not included in your delivery

50 milliliter(s)


1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2226 kJ
Energy (kcal)532 kcal
Fat39.0 g
of which saturates16.0 g
Carbohydrate41 g
of which sugars17.0 g
Protein16 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Small Bowl
Oven dish
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 1cm cubes and lay on a baking tray. Drizzle over a little oil and season with salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until soft and golden, 30-35 mins. TIP: Make sure the squash is cut nice and small or it'll take a little longer to cook.


Halve, peel and chop the onion into ½cm pieces. Cut each chestnut mushroom into about five slices. Peel and grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and finely chop (discard the stalks).


Heat a glug of oil in a frying pan over medium heat. Cook the mushrooms until browned, 5-7 mins. Add the onion and cook until soft, 3-5 mins, then add the garlic and half the sage. Cook for 1 minute more. Stir in the crème fraîche, stock powder, water (see ingredients list for amount) and cavolo nero. Stir to dissolve the stock powder. Simmer until the cavolo nero has softened, 4-5 more mins. TIP: Add a splash of water if the mix looks a little too dry!


Next, make the crumb. Pop the remaining sage in a small bowl with the panko breadcrumbs, cheese and olive oil (see ingredients for amount). Season with pepper. Preheat your grill to high.


When the butternut is ready, remove from the oven and add it to the creamy veggies. Taste and add more salt and pepper if needed. Transfer to an ovenproof dish and sprinkle over the cheesy crumb topping. Pop under the grill until golden brown and crunchy, 3-5 mins.


Meanwhile, pop the baby leaves in a large bowl and drizzle over the olive oil (see ingredients for amount). Season with salt and pepper. Toss together. Serve the gratin on plates with the baby leaf salad on the side. Enjoy!