Harlequin Squash Gratin

With Mustard and Gruyère

1 Hour 20 Minutes

Serves 4-6

What you'll need…

  • 950g Harlequin Squash
  • 100g gruyère
  • 2 Tablespoons wholegrain mustard
  • 200ml Milk
  • 300ml Double Cream
  • 8 Sage leaves
  • 2 Garlic cloves
  • 2 Onions
  • 1 Tablespoon olive oil
  • Small knob of butter
Depositphotos 289767078 s 2019 min

The method

1

Prepare your squash by slicing in half, scooping out the seeds and thinly slicing (make sure to remove the skin).

2

Thinly slice your onions and crush your garlic. Then grate the gruyère.

3

Heat the butter and oil in a frying pan and add in the onions. Slowly cook them over a low/medium heat until golden and soft, then put aside.

4

In a separate pan add in garlic and 4 sage leaves, followed by the cream and milk. Gently heat and continue to stir (don't allow to boil) for 5 minutes. Leave to cool and once cooled remove the sage leaves. Stir in the mustard and season to your liking.

5

Heat the oven to 180°C. Layer the squash slices, onions and most of the cheese in a large baking dish. Pour over the garlic and sage infused cream and top with a layer of cream. Sprinkle the remaining cheese and sage leaves over the top and cover will foil. Bake in the oven for 45 minutes.

6

After 45 minutes, remove the foil and increase the heat to 200°C, cook for a further 20-30 minutes until golden brown and the squash is tender. Enjoy!

Recipe inspired by BBC Good Food

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