Creamy Butternut Squash and Sage Gratin
with Cremini Mushrooms and Honey-Dijon Green Salad
Oh how we could sing the praises of butternut and sage, they go together like a culinary love story! The sweet, warm flavours of this blissful dish will wrap you up like a warm hug and have you going back for more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Butternut Squash, cubes
227 g
Cremini Mushrooms
10 g
Garlic
1 unit
Lemon
10 g
Sage
56 g
Onion, chopped
½ cup
Panko Breadcrumbs
(Contains: Wheat)
28 g
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains: Mustard, Sulphites)
113 g
Spring Mix
113 g
Green Peas
1 unit
Vegetable Broth Concentrate
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the butternut squash and mushrooms). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the mushrooms in half (or into quarters if they are large). On a baking sheet, toss the squash and mushrooms with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-26 min.
Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Finely chop 1 tbsp sage leaves (double for 4 people). In a small bowl, combine the panko, Parmesan, half the sage and a drizzle of oil. Set aside.
In a medium bowl, whisk together 2 tbsp lemon juice (double for 4 people), honey, mustard and a drizzle of oil. Season with salt and pepper. Toss in the spring mix. Set aside.
When the veggies are roasted, heat a medium oven-proof pan over medium heat. Add a drizzle of oil, then the onions, garlic and remaining sage. Cook until the onions soften, 3-4 min. Stir in the roasted veggies, lemon zest, peas and broth concentrate(s). Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.
Turn on the oven broiler. Sprinkle the panko mixture over the veggies. Broil the gratin in the center of the oven, until golden-brown, 3-4 min. (TIP: If you don't have an oven-proof pan, transfer the mixture to a baking dish before broiling.)
Divide the gratin and salad between plates.
