Butternut Squash and Edam Gratin with Sage
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
2 medium butternut squash, about 900g750g potatoes, peeled and thinly sliced
2 garlic cloves, crushed
2 tbsp olive oil
300ml reduced fat crème frâiche
150g vegetarian Edam, grated
8 sage leaves
method:
- Preheat the oven to 200C/400/Gas 6. Cut the skin off the squashes and slice the trunks into thin rounds. Halve the bulb end and scoop out the seeds, then slice thinly, into crescents.
- Place the squash and potatoes in a large bowl and toss with the olive oil and the garlic. Season with salt and freshly ground black pepper. Place half this mixture in the base of an ovenproof dish.
- Mix together the crème frâiche with the cheese and spoon half this mixture over the vegetables. Top with the remaining vegetables and spoon the remaining cheese mixture over the top. Arrange the sage leaves on top. Cover tightly with foil and bake for 45 minutes, until the vegetables are tender when pierced with a fork.
- Return to the oven and cook uncovered for a further 10 minutes until the topping is golden brown.
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