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Pumpkin & Bean Gratin
This festive traybake is a brilliant centrepiece for sharing – seasonal squash, red onion, crispy sage, crunchy hazelnuts and a cosy bean gratin – what’s not to love! It’s a great make-ahead option, as you can chop the veg and bake the gratin in advance.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Cut the butternut squash in half crossways, scoop out the seeds, then cut into 2cm wedges. For a Hasselback effect, slice the long straight wedges thinly widthways, stopping about 1cm from the skin so they stay intact.
2
Add the squash, pumpkin and onion to a large roasting tin (you might need to use two). Drizzle with olive oil and season with salt. Roast for 45–⏱️ 60 minutes, until tender and golden.
olive oil2 tablespoons
3
To make the gratin, warm a drizzle of olive oil in a large frying pan over medium heat. Add the garlic and cook for 1–⏱️ 2 minutes. Add the leeks, thyme and a pinch of salt, and cook for ⏱️ 10 minutes until softened.
olive oil2 tablespoons
4
Stir in the flour and cook for 2–⏱️ 3 minutes. Remove from the heat and gradually stir in the milk until smooth. Stir in the mustard, nutritional yeast and season generously. Simmer for ⏱️ 5 minutes until thickened and coating the back of a spoon.
5
Stir in the butter beans, the stock from the jar and sprout tops. Transfer to a deep baking dish, scatter over the breadcrumbs and drizzle with olive oil. Bake for 25–⏱️ 30 minutes, until golden and bubbling.
olive oil2 tablespoons
6
Wipe out the frying pan, then place over medium–low heat with a drizzle of oil. Add the sage and cook for 6–⏱️ 8 minutes, turning once, until crisp. Transfer to kitchen paper.
7
Arrange the roasted veg on a large serving platter and scatter over the hazelnuts and crispy sage. Serve alongside the gratin.
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