Butternut Squash, Tomato & Red Onion Gratin
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 75grams butter
- 2 red onions, sliced
- 750grams butternut squash, peeled, deseeded and thinly sliced
- 2tablespoons parsley, chopped
- 3 tomatoes, thinly sliced
- 2/3 cup vegetable stock
- 25grams plain flour
- 1 1/4 cup milk
- 1/2teaspoons freshly grated nutmeg
- 1teaspoons Dijon mustard
- 150grams Emmental or Gruyère cheese, grated
- 4 slices crusty bread (to serve)
- 1/4 cup salad (to serve)
Nutrition per serving
2470kJ / 590Cal
2470 Kilojoules or 590 Calories
28% of daily energy intake*
Protein
20.4grams
Fat
31.8grams
Carbs
60.0grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Melt 50 g of the butter in a large, heavy-based frying pan or wok and cook the onions and squash over a medium-high heat, stirring occasionally, for 5 minutes until beginning to soften and brown in places. Add the parsley, tomatoes and stock and bring to the boil. Reduce the heat, cover and simmer for 5 minutes.
Step 2 of 3
Meanwhile, melt the remaining 25 g butter in a saucepan, add the flour and cook over a medium heat, stirring, for a few seconds. Remove from the heat and add the milk, a little at a time, stirring well between each addition. Return to the heat, then bring to the boil, stirring constantly, cooking until thickened. Remove from the heat, add the nutmeg, mustard and half the cheese and stir well. Add to the pan with the squash and toss together.
Step 3 of 3
Transfer to a large gratin dish, sprinkle with the remaining cheese and cook under a preheated medium grill for 10 minutes until golden and bubbling. Serve with crusty bread and a simple salad.
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