We love a good Butternut Squash and Cauliflower Gratin and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Mature Cheddar Cheese(ContainsMilk)
Baby Plum Tomatoes
Plain Flour(ContainsCereals containing Gluten)
Vegetable Stock Powder(ContainsCelery)
Dijon Mustard(ContainsMustard, Sulphites)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Water for the Sauce
Preheat the oven to 200°C. Trim the squash then halve lengthways (no need to peel). Scoop out the seeds. Chop it into 2cm chunks. Pop onto a large baking tray. Drizzle with oil, a pinch of salt and pepper, toss to coat, then roast on the top shelf of your oven to roast until tender and golden.
Meanwhile, pop the cauliflower onto another tray. Season with salt and pepper. Drizzle with oil, toss to coat, then roast on the middle shelf of your oven until tender and starting to char, 20-25 mins. Turn both the veg halfway through cooking. In the meantime, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans. Grate the cheddar cheese. Halve the baby plum tomatoes.
Pop the tomaotes in a large salad bowl and drizzle with oil, a pinch of salt and pepper. Set aside. Heat a drizzle oil in a large frying pan or saucepan over medium heat. Once hot, stir in the shallot along with a pinch of salt. Cook until softened, 4-5 mins, stirring frequently, then add the garlic. Stir and cook for 1 minute more, then add another drizzle of oil to the pan.
Stir in the flour to coat everything evenly. Cook for 30 seconds then, gradually, stir in the creme fraiche and water for the sauce (see ingredients for amount). Add the stock powder and stir to dissolve. Bring to the boil, stirring constantly till smooth, then bubble until thickened, 1-2 mins. Remove from the heat. Stir in the mustard (careful, it's hot!) and the cheese until melted. Season to taste with salt and pepper.
Pop the panko breadcrumbs, dried thyme and oil for the topping into a small bowl. Add a pinch of salt and stir to combine. When the cauliflower and squash are ready, spoon them into the cheesy sauce and mix gently to combine. Transfer into an ovenproof dish. Sprinkle over the herby breadcrumbs. Pop the dish onto the top shelf of the oven and cook until the the top is golden, 10-15 mins.
In the meantime, bring a large saucepan of water to the boil. Once boiling add the green beans and a pinch of salt. Cook until tender, 3-4 mins, then drain in a colander an set aside to cool slightly. When ready to serve, toss the green beans into the bowl with the tomatoes mix to combine. Once the gratin is out of the oven, share between your plates with the green bean and tomato salad on the side. Enjoy!