Butternut, hazelnut and sage gratin

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

Serves: 4-6


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.