Butternut, hazelnut and sage gratin


300ml double cream

1 garlic clove, crushed

6-7 large sage leaves

¼ tsp freshly grated nutmeg

40g parmigiano reggiano, grated

750g butternut squash, peeled, halved and cut into 0.25cm slices

30g hazelnuts, roughly chopped

20g breadcrumbs


1. Preheat the oven to 190˚C, gas mark 5. Mix together the cream, garlic, sage, nutmeg and parmesan. Put 1/3 the squash slices in a gratin dish (27cm x 16cm), overlapping them a little. Add 1/3 the cream mixture, season well, then repeat with 2 more layers of squash and cream. Press down to cover the slices. Sprinkle with the hazelnuts and breadcrumbs.

2. Cover with foil and bake for 30 minutes, then remove the foil and bake for 30-45 minutes until golden and bubbling. Cool for 15 minutes before serving.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 15 minutes plus cooling
  • Cooking time: 75 minutes
  • Total time: 90 minutes plus cooling

Serves: 4-6

Nutritional Info

Typical values per serving:

Energy 1,435kJ
Fat 29.4g
Saturated Fat 16.6g
Carbohydrate 14.8g
Sugars 7.3g
Protein 5.6g
Salt 0.2g
Fibre 2.5g

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4 stars

Average user rating Based on 16 ratings

This recipe was first published in Thu Aug 28 15:14:56 BST 2014.