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Vegetable and Sage Gratin

Vegetable and Sage Gratin

with Baby Leaves in a Hazelnut Dressing

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We love a good Squash and Sage 'Gratin' and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low Sat FatUnder 550 calories
Allergens:CeleryMilkMustardCereals containing GlutenNuts

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 Time35 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

2 unit(s)

Garlic Clove

1 bunch(es)


1 bunch(es)


½ unit(s)


1 pinch

Chilli Flakes

1 sachet

Vegetable Stock Powder


1 bag(s)


1 pack(s)

Reduced Fat Creme Fraiche


1 pot(s)

Wholegrain Mustard


10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 bag(s)

Baby Leaves

1 bag(s)



½ sachet


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1644 kJ
Energy (kcal)393 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate37 g
of which sugars19.0 g
Protein13 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the butternut squash then halve lengthways (no need to peel!) and scoop out the seeds. Chop it widthways into 2cm lengths, then chop into 2cm cubes. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.


While the squash is roasting, trim off the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Pick the thyme and sage leaves from their stalks and roughly chop (discard the stalks). Chop the lemon in half.


Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the mushrooms and leek and cook, stirring, until soft, 4-5 mins. Stir in the garlic, thyme, sage and a pinch of chilli flakes and cook for another minute. Pour in the water (see ingredients for amount) and stir in the stock powder. Stir in the kale a handful at a time and simmer until wilted, 3-4 mins.


Stir the crème fraîche and mustard into the veggies, bring to the boil then remove from the heat. When the squash is done, remove from the oven and stir into the veggies. Season to taste with salt and pepper. Transfer the mixture to an ovenproof dish and sprinkle with the panko breadcrumbs. Bake on the top shelf of your oven until the topping is golden, 6-8 mins. TIP: For really golden crumbs, mix a splash of oil through the crumbs before sprinkling.


Meanwhile, squeeze the lemon juice into a large bowl, add the honey and stir together. Add the baby leaf mix and hazelnuts and toss to combine.


Serve the gratin with a good helping of salad alongside. Enjoy!