Oh how we could sing the praises of butternut and sage, the go together like a culinary love story! The sweet, warm flavours of this blissful dish will wrap you up like a warm hug and have you going back for more!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Cut the butternut squash in half lengthways and scoop out the seeds (no need to peel, there are lots of nutrients in the skin!). Cut it widthways into slices about 1cm thick and then chop it into 1cm cubes. Pop the squash on a large baking tray and drizzle over some oil, add a pinch of salt and a grind of black pepper. Give the tray a good shake. Roast on the top shelf of your oven until soft and golden, 25-30 mins.
Halve, peel and chop the onion into small ½cm pieces. Slice each of the chestnut mushrooms into about five slices. Peel and grate the garlic (or use a garlic press). Remove the sage leaves from their stalks and finely chop the leaves. Discard the stalks
Heat a drizzle of oil in a frying pan over medium heat. Cook the mushrooms until browned, 5-7 mins. Add the onion. Cook until soft, 5 mins. Next add the garlic and half the sage. Cook for 1 minute more. Pour in the double cream, add the vegetable stock pot and the water (amount specified in the ingredient list) along with the peas. Stir to dissolve the stock pot. Simmer for 5 mins. Remove from the heat.
While your creamy veggies are simmering, make the crumb. Pop the remaining sage into a bowl with the panko breadcrumbs, hard Italian cheese and a good glug of oil. Season with black pepper. When the squash is ready, add it to the creamy veggies. Preheat your grill to high heat.
Taste the creamy veggies and add some salt and black pepper if needed. Transfer to an ovenproof dish. Sprinkle over the cheesy crumbs. Pop under your grill until browned, 3-5 mins.
Meanwhile, pop the baby leaf mix in a bowl and drizzle over a little olive oil, and add some salt and black pepper. If you happen to have any lemon juice, squeeze that in as well. Toss together. Serve the gratin with the salad on the side and ENJOY!