Butternut Squash and Sweet Potato Gratin

Calories
344
per serving

Serves 6

A hearty and comforting vegetable side dish that will go down a treat with the whole family.

Time

50 mins

Difficulty

Occasions

Tags: Dinner Party, family

Nutritional Information

344 k/cals per serving

Ingredients

Frylight cooking spray

500g butternut squash, peeled and cubed

500g sweet potatoes, peeled and cubed 

2 onions, diced 

2 teaspoons dried sage

300ml vegetable stock 

1 teaspoon ground mace

2 cloves of garlic, minced

2 tablespoons thick cream 

100g breadcrumbs 

100g vegetarian hard cheese, grated 

1 tablespoon dried parsley

75g vegetarian Gruyere cheese, grated

Method

  1. Preheat the oven to 200°C. Spray an ovenproof dish with Frylight.
  2. Place cubed squash and potato into a microwave safe bowl with 1 cup of water. Cover and microwave on high for five minutes. Let sit, covered until you are ready to use.
  3. While squash mixture is in microwave, spray a large frying pan with Frylight to cover the cooking surface of the pan and place on a medium heat. Wait until Frylight is clear and then add the onions and sage and cook until starting to soften, about 7-10 minutes.
  4. Drain the squash and potato mix and add to the pan along with the stock, mace and garlic. Season to taste.
  5. Cook for about 5 minutes, stirring occasionally until most of the broth is absorbed. Stir in the heavy cream, cooking for 3 minutes more or until slightly thickened.
  6. Transfer the mix to the prepared ovenproof dish.
  7. Mix together the breadcrumbs, hard cheese and parsley in a small bowl and then sprinkle this on top of the squash mixture.
  8. Top with the grated Gruyere and bake for 20-25 minutes until golden and bubbling.