Butternut Squash and Edam Gratin with Sage

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 2 medium butternut squash, about 900g
  • 750g potatoes, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 300ml reduced fat crème frâiche
  • 150g vegetarian Edam, grated
  • 8 sage leaves

How To Cook

  1. Preheat the oven to 200C/400/Gas 6. Cut the skin off the squashes and slice the trunks into thin rounds. Halve the bulb end and scoop out the seeds, then slice thinly, into crescents.
  2. 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.
  3. 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 minutes, until the vegetables are tender when pierced with a fork.
  4. Return to the oven and cook uncovered for a further 10 minutes until the topping is golden brown.

    5. www.edammadeweb.co.uk

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Comments

1 person has helped to review this recipe.

Posted by indie1982 on October 13, 2011

Very tasty and helped me use up some left over potatoes.

I had to cook it for an extra 45 minutes, but maybe I cut the squash and the potatoes too thick! The crème frâiche split too so I’d maybe think about cooking it at a lower heat for longer or using full fat stuff if I did it again!

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Butternut Squash and Edam Gratin with Sage
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 2 medium butternut squash, about 900g
  • 750g potatoes, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 300ml reduced fat crème frâiche
  • 150g vegetarian Edam, grated
  • 8 sage leaves
    How to Cook
  1. Preheat the oven to 200C/400/Gas 6. Cut the skin off the squashes and slice the trunks into thin rounds. Halve the bulb end and scoop out the seeds, then slice thinly, into crescents.
  2. 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.
  3. 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 minutes, until the vegetables are tender when pierced with a fork.
  4. Return to the oven and cook uncovered for a further 10 minutes until the topping is golden brown.
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