Butternut and cannellini gratin

Name: Butternut and cannellini gratin
Cuisine: European, Mediterranean, French
Ingredients: 3 red onions olive oil; 2 pounds/1 kg butternut or other orange-fleshed squash; sprigs of rosemary; 2 (14-ounce/400-g) cans of cannellini beans, or 2¾ cups/ 500 g home-cooked beans (see pages 241-245); sea salt and freshly ground pepper; 1 lemon; 1¼ cups/300 ml hot vegetable stock; 3 thick slices of good sourdough or whole wheat bread; 5 ounces/150 g Gruyère cheese

5 steps

This is a favorite warming winter or autumn dinner. It's crispy-topped, with a sweet butternut, lemon, and herb filling. It's super easy to put together and is made from simple stuff that I usually have on hand. Try experimenting with other squashes if you find them in the store, as they all cook in roughly the same amount of time. Mixing a few different colors and shapes can be really pretty and make it more interesting to eat. If you are vegan, or if you just fancy changing this up, you can add a handful of chopped almonds in place of the cheese; it's not the same, butit's just as good.

Updated at: Tue, 26 Sep 2023 06:11:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories277.5 kcal (14%)

Total Fat11 g (16%)

Carbs32.2 g (12%)

Sugars5.4 g (6%)

Protein14.4 g (29%)

Sodium677.9 mg (34%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3red onions

olive oil

2 poundsbutternut squash

or other orange-fleshed

rosemary

2 x 14 ouncecannellini beans

300mlvegetable stock

hot

3 slicessourdough

good, or whole wheat bread

150gGruyère cheese

Instructions

Step 1

Preheat your oven to 425°F/220°C (convection 400°F/200°C) and get an your ingredients and equipment together.

Step 2

Coarsely slice the onions. Put a wide, shallow, ovenproof casserole pan over medium heat, add a good glug of olive oil, and fry the onions until soft and sweet.

Step 3

Cut the squash into large dice, discarding the seeds (there is no need to peel), then add to the softened onions with the leaves from the rosemary sprigs and continue cooking until the squash has colored a little at the edges and is starting to soften; this will take about 10 minutes.

Step 4

Take off the heat and add the drained cannellini beans, then season with salt and pepper and squeeze the juice of the lemon over.

Step 5

Pour the stock over, then tear the bread over the top. Grate the Gruyère over the top, if you like. Bake for 35 to 45 minutes, until the cheese has melted and the stock is bubbling around the edges.