Vegetarian mains
Squash, leek & white bean gratin
Take baked squash to the next level by layering it with cooked leeks and creamy white beans to make this indulgent comfort dish. Serve it with steamed broccoli or wilted greens to balance the richness.
Cook's notes
You can make this dish with a good stock in place of cream. Use about 250ml.
Ingredients
- 2 leeks, roughly sliced
- 3 garlic cloves
- 700g jar of cooked white beans – we use Bold Beans
- 350ml double cream
- 1 tbsp wholegrain mustard
- 1 tbsp freshly chopped sage leaves
- nutmeg, to taste
- 1 medium sized squash - peeled, deseeded and thinly sliced
- 150g grated cheddar
Method
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Step 1
Turn your oven to 190°C/ Gas 5, to preheat.
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Step 2
Heat a little oil or butter in a saucepan and add the leeks. Cook gently for 8-10 minutes until starting to soften. Add the garlic and cook for a further 2 mins before stirring in the beans, cream and mustard. Bring it up to a gentle simmer. Throw in the sage and season generously with salt and pepper and a little finely grated nutmeg to taste. Remove from the heat.
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Step 3
Get a roasting tray or baking dish and add half the of the bean mixture. Top it with half the sliced squash followed by half the grated cheese. Repeat to fill the dish to the top.
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Step 4
Slide it into the oven to bake for 40-45 mins until golden, bubbling, and completely tender to a knife tip.