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This creamy and indulgent butternut squash gratin with a crispy breadcrumb topping makes the most of this bountiful autumn vegetable.
This creamy and indulgent butternut squash gratin with a crispy breadcrumb topping makes the most of this bountiful autumn vegetable.
For the bake:
- 1 tbsp vegetable oil
- 1 red onion (finely sliced)
- 2 garlic cloves (crushed)
- 1 tbsp whole grain or dijon mustard
- 2 medium butternut squash (about 1.8-2kg when prepared, peeled, quartered and thinly sliced)
- 100 g cavolo nero (roughly chopped)
- 2 tbsp panko breadcrumbs
- handful of vegan grated cheese
For the creamy sauce:
- 100 g vegetable oil spread
- 100 g plain flour
- 1 L Alpro Oat Unsweetened drink
- 1 tsp garlic granules
- 2 tsp onion powder (optional)
- Preheat the oven to 180C/160fan/gas In a large frying pan, heat the vegetable oil over a low heat. Add the onions and gently fry for 5-8 minutes until softened. Add the garlic and mustard, season with salt and pepper and fry for a few more minutes, set aside.
- For the sauce, in a large saucepan, over a low- medium heat add the spread/butter and melt. Stir in the flour and mix together making a smooth paste. Bubble the paste for a few minutes until it smells biscuity then remove from the heat and slow beat in the Alpro Oat Unsweetened drink. When you have a lump-free thin sauce, (you may need a balloon whisk to achieve thireturn the pan to the heat and and stir the sauce until thickened, this will take about 5 minutes. When thickened, let the sauce simmer for a few more minutes then add the garlic and onion powder if using, and season to taste.
- In a 1.7-2L oven proof dish, layer the pumpkin slices with the onion mix and raw chopped cavolo nero then pour over the sauce. Bake for 50 minutes then turn up the heat to 200C/180Cfan/ gas 6 and top with the panko breadcrumbs and cheese, bake for further 10-15 minutes until golden and bubbling.
Tip: Make the bake earlier in the day then simply warm through in the oven for 20 minutes before serving.
