Butternut squash and Edam gratin with sage
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This warming, cheesy dish is perfect as a meal on its own with a mixed salad - or as a side dish with grilled chicken or pork.
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Prep time: 15 mins
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Cooking time: 1 hr
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Serves: 4
Ingredients
As a non-vegetarian alternative, add some cooked chopped smoked bacon or add a layer of wilted spinach.
- 1 large butternut squash, about 900g (2lb)
- 750g (1lb 7oz) potatoes, peeled and thinly sliced
- 2 cloves garlic, crushed
- 30ml (2tbsp) olive oil
- 300ml (½ pt) reduced fat crème frâiche
- 150g (5oz) Edam, grated
- 8 sage leaves
Method
- Preheat the oven to 200°C/400°F/gas mark 6. Cut the skin off the squash and thinly slice the trunk into thin rounds. Halve the bulb end and scoop out the seeds, thinly slice into crescents.
- Place the squash and potatoes in a large bowl and toss with the olive oil and the garlic, season with salt and freshly ground black pepper. Place half this mixture in the base of an ovenproof dish.
- Mix together the crème frâiche with the cheese and spoon half this mixture over the vegetables. Top with the remaining vegetables and spoon the remaining cheese mixture over the top. Arrange the sage leaves on top. Cover tightly with foil and bake for 45 mins, until the vegetables are tender when pierced with a fork.
- Return to the oven and cook uncovered for a further 10 mins until the topping is golden.
Top tip: As a non-vegetarian alternative, add some cooked chopped smoked bacon or add a layer of wilted spinach. www.edammade.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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