Butternut Squash, Leek + Butter Bean Gratin with a Crispy Sage + Chestnut Crumb
Butternut Squash, Leek + Butter Bean Gratin with a Crispy Sage + Chestnut Crumb
Rated 5.0 stars by 1 users
Servings
3
Prep Time
10 minutes
Cook Time
30-40 minutes
Author:
Hannah Wilding
Ingredients
1 medium sized butternut squash, peeled and sliced into small cubes
2 tbsp olive oil
A bunch of sage (roughly 15g), leaves picked
2 large leeks, sliced into rounds
1 x 700g jar of Queen Butter Beans with their bean stock (or 2 x 400g tins)
2 thyme sprigs, leaves picked
25g parmesan, plus extra to serve
Splash of cream or milk, optional
1 large handful of cooked chestnuts, roughly chopped
2 large handfuls of breadcrumbs
Lemon wedges, to serve
Directions
Preheat the oven to 190C. Tip the squash into a large baking dish and toss with olive oil, salt and pepper. Roast for 25-30 minutes until softened.
Meanwhile, heat a pan with olive oil over a medium heat and add 3/4 of the sage leaves (whole), fry either side for 30 seconds-1 minute until super crispy. Remove from the pan and set aside on a kitchen towel.
In the same pan, heat another glug of oil and add the leeks. Cook for 5-6 minutes over a medium heat until softened, stirring often. Stir in the thyme sprigs and pour in the butter beans with their liquid. Bubble for 2-3 minutes then lower the heat slightly.
Remove the squash from the oven. Mash 1/4 of the squash with the back of a fork and stir this into the beans. Stir in the remaining squash chunks and half of the parmesan and season to taste. Add a dash of cream at this point for creaminess, especially if using tinned beans, if desired.
Pour the mixture into the same dish the squash was cooked in. Sprinkle over the breadcrumbs and chestnuts and bake for 8-10 minutes until golden and bubbling.
Dish up, top with the crispy sage and some extra parmesan. Serve with lemon wedges to cut through the richness.
