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Winter Squash & Sweet Potato Gratin

Winter Squash & Sweet Potato Gratin

Rating
4rating out of 5

(1238 reviews from our customers)

Prep Time

40 min

Cuisine

Fusion

This comforting sweet potato and squash gratin is topped with a cheesy hazelnut crumb. Serve with cavolo nero for a perfect cosy night!

Prep Time

40 min

Cuisine

Fusion

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
3 garlic cloves
cavolo-nero
150g cavolo nero
Hazelnuts
1 bag of hazelnuts (25g) †
fresh-sage
5g sage
butternut squash cubes
120g butternut squash cubes
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
sweet-potato
1 sweet potato
35g grated Italian hard cheese
35g grated Italian hard cheese †
Dijon-mustard
1 Dijon mustard pot (18g) †
Panko breadcrumbs edit
30g panko breadcrumbs †
Double-cream
1 pot of double cream (100ml) †
You Will Need
Oven-proof dish, rolling pin, butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 150g cavolo nero
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 5g sage
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 medium sweet potato
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 Dijon mustard pot (18g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 pot of double cream (100ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 678 kJ
163 kcal
2661 kJ
640 kcal
Fat
of which saturates
11.1 g
5.3 g
43.4 g
20.7 g
Carbohydrate
of which sugars
11.9 g
3.9 g
46.9 g
15.3 g
Fibre 1.6 g 6.4 g
Protein 4.3 g 16.7 g
Salt 0.86 g 3.39 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
150g cavolo nero
cavalon nero(100%)
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
5g sage
sage (100%)
120g butternut squash cubes
butternut squash
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 medium sweet potato
sweet potato
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 Dijon mustard pot (18g)
water, mustard seed, spirit vinegar, salt, citric acid
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 pot of double cream (100ml)
cream (milk)(100%)
Allergens
  • Allergens highlighted by † (nut, celery, milk, mustard, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1898 - Winter Squash & Sweet Potato Gratin

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the sweet potato[es] into bite-sized pieces

Add the butternut squash cubes and chopped sweet potato to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 15-20 min or until tender and golden

 

2 1898 - Winter Squash & Sweet Potato Gratin

While the vegetables are cooking, peel and finely slice the red onion[s]

Peel and finely slice the garlic 

Strip the sage leaves from their stalks and chop them finely, discard the stalks

 

3 1898 - Winter Squash & Sweet Potato Gratin

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 5-6 min or until softened

Once softened, add the chopped sage and half the sliced garlic and cook for 2-3 min or until fragrant

Boil a kettle

4 1898 - Winter Squash & Sweet Potato Gratin

Once fragrant, add 30g [60g] butter with 30g [60g] flour to the pan with the onion and stir with a wooden spoon for 3-4 min or until the butter melts and a sandy paste forms – this is your roux

Gradually whisk 250ml [450ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains

 

5 1898 - Winter Squash & Sweet Potato Gratin

Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [80ml] boiled water

Add the Dijon mustard, double cream and vegetable stock to the sauce with the roasted vegetables 

Season with a pinch of salt and pepper and give everything a good mix up – this is your gratin

Transfer the gratin to an oven-proof dish (or individual ones)

 

6 1898 - Winter Squash & Sweet Potato Gratin

Crush the hazelnuts in their bag with a rolling pin

Mix the panko breadcrumbsgrated Italian hard cheese and crushed hazelnuts in a bowl – this is your hazelnut crumb

Top the gratin with the hazelnut crumb and put the dish[es] into the oven for 12–15 min or until golden and bubbling - this is your winter squash & sweet potato gratin 

7 1898 - Winter Squash & Sweet Potato Gratin

Meanwhile, strip the cavolo nero leaves from their stalks and tear into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add the cavolo nero with the remaining garlic and a pinch of salt and pepper 

Cook for 4-5 min or until wilted and softened

8

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Serve the winter squash & sweet potato gratin with the garlicky cavolo nero to the side

Enjoy!

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