Squash and Leek Gratin

Squash and Leek Gratin

M

Servings

6

Prep Time

20 minutes

Cook Time

50 minutes

This gratin is delicious, packed with fibre and sure to warm you during these colder months. Inspired from Riverford for this recipe, I made this dish for Christmas with our family that traveled in and everyone absolutely loved it. 

Ingredients

  • ½ of medium butternut squash

  • 2 large leeks

  • 3 garlic cloves

  • Can of white beans

  • 350 ml of double cream, single cream if you are trying to lighten it

  • 150 g of grated gruyere cheese

  • 1 tbsp mustard

  • 1 tbsp sage leaves

  • Salt, pepper and nutmeg to taste

Directions

  1. Preheat oven to 190°C/ 375°F/ Gas 5, to preheat.

  2. Peel and remove seeds from half of a butternut squash. Using a mandolin or a sharp knife, cut into think slices until entire squash is used.

  3. Half the leeks and slice them thin

  4. Mince garlic cloves

  5. Heat butter in a large skillet and add the leeks with 2 tbsp of water. Cover with lid and cook gently for 8-10 minutes until they begin to soften. Add the garlic and cook for a further 2 mins before stirring in the beans, cream and mustard.

  6. Bring it up to a gentle simmer. Add in your herbs and spices of choice to taste and stir to incorporate. Remove from the heat.

  7. In a baking dish or cast iron skillet, add half the of the bean mixture. Top it with half the sliced squash followed by half the grated cheese. Repeat to fill the dish to the top.

  8. Slide it into the oven to bake for 40-45 mins until golden, bubbling, and completely tender to a knife tip. If cheese starts to burn past your liking, cover with foil for the remainder of the bake.

  9. Let cool for 5-10 minutes before serving.

  10. Enjoy!
butternut squash leek and white bean gratin covered in melted cream and gruyere cheese

Squash and Leek Bake

This is part one of my “Waste Not, Want Not” series where I use local and seasonal ingredients to make dinner for my family. I picked up the butternut squash and leeks from a local Farmshop this week and they’ll be the main ingredients of this recipe. This gratin is super easy to make, loaded with fiber, is perfect for a cozy night in or as a side. I especially love making this because it is a low maintenance recipe, takes only a few minutes to prep and almost an hour to bake in the oven which gives me time to work on mains or tend to my children.

Eating seasonal vegetables is important to me because they provide key nutrients like Vitamin A, Vitamin C and Vitamin K, boosting immune support. We have had to adjust to the colder weather since moving to the UK from America and I am using dishes like this to help protect my family in a fun, delicious way. I have school aged kids who are always bringing some kind of sickness home; eating real, whole foods will help shield them from that. I made this over Christmas for our family visiting from America and it was absolutely devoured. Even someone who didn’t like beans ate it and loved it. 

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