Creamy Harissa Butternut and Butterbean Gratin
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.
Ingredients
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
(Contains Sulphites)
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
Utensils
Instructions
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.
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.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small bowl, combine the breadcrumbs, olive oil (see pantry for amount) and half the cheese. Season with salt and pepper, mix well and set aside.
Heat a drizzle of oil in a large saucepan on medium high heat. Stir in the garlic and tomato puree and cook for 1 minute.
Add the butterbeans (and the butterbean liquid), vegetable stock paste, water and sugar (see pantry for both amounts).
Bring to the boil and simmer for 4-5 mins. Then 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.
Once the butternut is cooked and out of the oven, change the oven setting to grill on high heat.
Stir the butternut into the sauce, then bring the sauce to the boil on medium high heat and stir in the harissa and remaining cheese until combined.
Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if it's a bit thick.
Pour the mixture into an appropriately sized ovenproof dish and sprinkle over the cheesy crumbs. Grill until golden brown, 5-6 mins.
Once everything is cooked, serve the gratin in bowls. Enjoy!
