Butternut Squash & White Bean Gratin In Rich & Creamy Cashew, White Wine & Mustard Sauce With Cavolo Nero
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan. Take out a frying pan, and an oven proof casserole dish or a saucepan and a baking dish if you don't have one.
STEP 2
Halve the butternut squash, peel it, and remove the pulp and seeds with a spoon. Slice the squash very thinly, about 2mm thick. You can use a vegetable peeler or a mandoline if you have one.
*For this recipe, 500ā550g of fresh squash is required, so if you have received a very large squash, you can save the rest for another meal or roast it separately on the side.Ā
STEP 3
Place your saucepan or oven-proof casserole dish over medium heat. Add the tin of cannellini beansĀ including the brine and add three quarters of theĀ creamy gratin sauce, reserving the rest for the end. Cook until piping hot and then remove from the heat.
If you're using an oven proof casserole dish, arrange the squash over the top of the creamy beans, without overlapping too much. Don't do more than one single layer or it may not cook through.
If you're using an oven dish, transfer the creamy beans from your saucepan to the dish and arrange the squash over the top of the beans.
Drizzle olive oil over the top and season well with salt and pepper. Roast for 30 minutes or until the squash is cooked through, then add the remaining gratin sauce and roast for a further 5-10 minutes or until it browns a little.Ā
STEP 4
In the meantime, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat and add a drizzle of olive oil. Once hot, add the cavolo nero along with a splash of water and sautĆ© until wilted and vibrant green, about 6ā8 minutes. Season with salt and pepper.
STEP 5
To serve, divide the gratin between plates and serve with the sautƩed cavolo nero on the side. Enjoy!
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Butternut Squash & White Bean Gratin In Rich & Creamy Cashew, White Wine & Mustard Sauce With Cavolo Nero
Butternut Squash & White Bean Gratin In Rich & Creamy Cashew, White Wine & Mustard Sauce With Cavolo Nero
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan. Take out a frying pan, and an oven proof casserole dish or a saucepan and a baking dish if you don't have one.
STEP 2
Halve the butternut squash, peel it, and remove the pulp and seeds with a spoon. Slice the squash very thinly, about 2mm thick. You can use a vegetable peeler or a mandoline if you have one.
*For this recipe, 500ā550g of fresh squash is required, so if you have received a very large squash, you can save the rest for another meal or roast it separately on the side.Ā
STEP 3
Place your saucepan or oven-proof casserole dish over medium heat. Add the tin of cannellini beansĀ including the brine and add three quarters of theĀ creamy gratin sauce, reserving the rest for the end. Cook until piping hot and then remove from the heat.
If you're using an oven proof casserole dish, arrange the squash over the top of the creamy beans, without overlapping too much. Don't do more than one single layer or it may not cook through.
If you're using an oven dish, transfer the creamy beans from your saucepan to the dish and arrange the squash over the top of the beans.
Drizzle olive oil over the top and season well with salt and pepper. Roast for 30 minutes or until the squash is cooked through, then add the remaining gratin sauce and roast for a further 5-10 minutes or until it browns a little.Ā
STEP 4
In the meantime, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat and add a drizzle of olive oil. Once hot, add the cavolo nero along with a splash of water and sautĆ© until wilted and vibrant green, about 6ā8 minutes. Season with salt and pepper.
STEP 5
To serve, divide the gratin between plates and serve with the sautƩed cavolo nero on the side. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan. Take out a frying pan, and an oven proof casserole dish or a saucepan and a baking dish if you don't have one.
STEP 2
Halve the butternut squash, peel it, and remove the pulp and seeds with a spoon. Slice the squash very thinly, about 2mm thick. You can use a vegetable peeler or a mandoline if you have one.
*For this recipe, 500ā550g of fresh squash is required, so if you have received a very large squash, you can save the rest for another meal or roast it separately on the side.Ā
STEP 3
Place your saucepan or oven-proof casserole dish over medium heat. Add the tin of cannellini beansĀ including the brine and add three quarters of theĀ creamy gratin sauce, reserving the rest for the end. Cook until piping hot and then remove from the heat.
If you're using an oven proof casserole dish, arrange the squash over the top of the creamy beans, without overlapping too much. Don't do more than one single layer or it may not cook through.
If you're using an oven dish, transfer the creamy beans from your saucepan to the dish and arrange the squash over the top of the beans.
Drizzle olive oil over the top and season well with salt and pepper. Roast for 30 minutes or until the squash is cooked through, then add the remaining gratin sauce and roast for a further 5-10 minutes or until it browns a little.Ā
STEP 4
In the meantime, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat and add a drizzle of olive oil. Once hot, add the cavolo nero along with a splash of water and sautĆ© until wilted and vibrant green, about 6ā8 minutes. Season with salt and pepper.
STEP 5
To serve, divide the gratin between plates and serve with the sautƩed cavolo nero on the side. Enjoy!
