Creamy squash and sage gratin
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 300ml double cream
- 150ml whole milk
- 1 tsp Dijon mustard
- a pinch dried chilli flakes
- 1 clove garliccrushed
- a small handful of leaves sagechopped
- 1kg butternut squashpeeled, deseeded and thinly sliced
Nutrition: per serving
- kcal469
- fat42g
- saturates25.9g
- carbs16.5g
- sugars10g
- fibre3.6g
- protein4.3g
- salt0.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put all the ingredients except the squash in a small pan, season really well and bring to just below boiling point. Arrange the squash slices in a shallow ovenproof dish and pour over the infused cream. Bake for 30-40 minutes (press the squash down with a spatula halfway through cooking) or until the squash is tender and the top pale golden and bubbling. Leave the gratin to sit for 10 minutes before serving.
