Italian Squash Gratin with Gruyère and Sage
A luxurious seasonal side dish of tender butternut squash layered with a silky cream and sage sauce, finished with melted Gruyère cheese. Elegant enough for a weekend dinner but simple enough to prepare ahead.
Ingredients
×- For the sauce
Method
- 01
Boil the 1.5L of stock + when boiling add in the squash slices. Cook for 4mins to just soften. Carefully drain.
- 02
Grease a 9inch square baking tin + arrange the squash in rows stacked together.
- 03
For the sauce, set a large saucepan to a medium heat + add a spoon olive oil + the butter. Melt together + add the garlic + sage. Simmer for 2mins before pouring in the cream, nutmeg, cheese, 60ml veg stock (I saved some of this from the blanching of the squash), season with salt + pepper. Let it just combine!
- 04
Pour over squash tray making sure it is evenly distributed. Season with salt, pepper + another spoon olive oil. Bake at 200C (400°F) degrees in the middle of the oven for 35mins or until its bubbling + squash is cooked through. Eat straight away. This can be prepared the day before, just keep cream mix + squash separate + combine when needed.
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