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Creamy Harissa Butternut and Butter Bean Gratin
Creamy Harissa Butternut and Butter Bean Gratin

Creamy Harissa Butternut and Butter Bean Gratin

with Spinach and Pangrattato Topping

Originating from French cuisine, a gratin can be made of any ingredient that's baked in a creamy sauce until golden. Here, we're using butternut squash, courgette and butter beans, then finishing with pangrattato (literally "grated bread") - Italian crispy breadcrumbs - for extra texture.

Tags:
Veggie
New
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

2 unit(s)

Garlic Clove**

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Tomato Puree

1 carton(s)

Butter Beans

15 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

50 grams

Harissa Paste

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3590 kJ
Energy (kcal)858 kcal
Fat46.4 g
of which saturates20.4 g
Carbohydrate70.7 g
of which sugars23.2 g
Dietary Fibre16.2 g
Protein23.8 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Grater
Small Bowl
Large Saucepan

Instructions

Prep the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Roast the Butternut
2

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper, mix well and set aside. 

Simmer the Butter Beans
4

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, stir in the garlic and tomato puree. Fry for 1 min.

Add the butter beans and their liquid, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer for 4-5 mins.

Next, stir in the creme fraiche and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat. Set aside.

Assemble your Gratin
5

Once the butternut is cooked and out of the oven, preheat your grill to high.

Stir the butternut into the sauce, then bring the sauce to the boil on
medium-high heat. Stir in the harissa and remaining cheese until combined. 

Taste and add salt and pepper if you feel it needs it. Add a splash of water too if it's a bit thick.

Grill and Serve
6

Pour the mixture into an appropriately sized ovenproof dish and sprinkle over the cheesy pangrattato.

Grill until golden brown, 5-6 mins.

Once everything's cooked, serve the gratin in bowls. 

Enjoy!

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