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Butternut, hazelnut and sage gratin
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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
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.
Typical values per serving:
This recipe was first published in August 2014.
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