Squash Gratin With Gruyère + Sage
  1. Boil the 1.5L of stock + when boiling add in the squash slices. Cook for 4mins to just soften. Carefully drain.

  2. Grease a 9inch square baking tin + arrange the squash in rows stacked together.

  3. For the sauce, se a large saucepan to a medium heat + add a spoon olive oil + the butter. Melt together + add the garlic + sage. Simmer for 2mins before pouring in the cream, nutmeg, cheese, 60ml veg stock (I saved some of this from the blanching of the squash), season with salt + pepper. Let it just combine!

  4. Pour over squash tray making sure it is evenly distributed. Season with salt, pepper + another spoon olive oil.

  5. Bake at 200C degrees in the middle of the oven for 35mins or until its bubbling + squash is cooked through. Eat straight away. This can be prepared the day before, just keep cream mix + squash separate + combine when needed.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🧀Gratin

Cuisine🇫🇷French

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h

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