Butternut squash and cavolo nero gratin
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Roasted butternut squash and cavolo nero are baked in a creamy Parmesan, mustard and herb custard until just set. Serve with a warm salad of roasted Tenderstem broccoli, fresh pears, toasted almonds and a lemon and honey dressing.
Ingredients
For the butternut squash and cavolo nero gratin
- 1 butternut squash, peeled and sliced into rounds
- drizzle olive oil
- 1 tbsp chopped thyme
- 2 garlic cloves, finely chopped
- 250g/9oz cavolo nero
- 4 medium free-range eggs, beaten
- 450ml/15fl oz double cream
- 1 tbsp Dijon mustard
- 150ml/5fl oz whole milk
- 100g/3½oz Parmesan (or vegetarian hard cheese), grated, plus extra to serve
- pinch freshly grated nutmeg
- 20g/¾oz chives, finely chopped
For the roasted broccoli, pear and Parmesan salad
- 400g/14oz Tenderstem broccoli
- 4 tbsp extra virgin olive oil
- 50g/1¾oz almonds
- 1 lemon, zest and juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 ripe but firm pears
- 3 spring onions, finely sliced
- 20g/¾oz fresh parsley, roughly chopped
- 10g/½oz fresh mint, roughly chopped
- 40–50g/1½–1¾oz Parmesan (or vegetarian hard cheese)
- salt and freshly ground black pepper, for both dishes
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the butternut squash in a large bowl with the olive oil, thyme and garlic. Season with salt and pepper and toss to coat.
Spread the squash over a large baking tray and roast for 25–30 minutes, or until soft.
Meanwhile, bring a large saucepan of salted water to the boil. Add the cavolo nero and blanch for 1–2 minutes until tender. Drain and set aside.
To make the custard, reduce the oven temperature to 170C/150C Fan/Gas 3½.
Mix the eggs, cream, mustard, milk, Parmesan, nutmeg and chives in a large bowl. Season with salt and pepper.
Layer the roasted squash and blanched cavolo nero in a gratin dish. Pour over the custard mixture.
Bake for about 45–50 minutes, or until just set and has a slight wobble, allow to rest for 15 minutes. Grate over a little extra Parmesan before serving.
For the roasted broccoli, pear and Parmesan salad. Preheat the oven to 220C/200C Fan/Gas 7.
Put the broccoli on a large baking tray. Drizzle with 1 tablespoon of the olive oil and season with salt and plenty of black pepper. Roast for 12–15 minutes, turning halfway through, until tender and charred around the edges.
Meanwhile, put the almonds in a dry frying pan over a medium heat. Toast for 3–4 minutes, tossing regularly, until golden. Roughly chop and set aside.
For the dressing, whisk together the lemon zest and juice, mustard, honey and remaining 3 tablespoons of olive oil. Season with salt and plenty of black pepper.
Quarter and core the pears, then cut into thin wedges.
Put the warm roasted broccoli in a large serving bowl. Add the pears, spring onions, parsley and mint. Pour over the dressing and gently toss together.
Scatter over the toasted almonds and shave the Parmesan over the top. Serve warm or at room temperature alongside the gratin.
