Creamy Butternut Squash and Sage Gratin

Creamy Butternut Squash and Sage Gratin

with Cremini Mushrooms and Honey-Dijon Green Salad

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Butternut Squash, cubes

227 g

Cremini Mushrooms

10 g


1 unit


10 g


56 g

Onion, chopped

½ cup

Panko Breadcrumbs


28 g

Parmesan Cheese, shredded


1 tbsp


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

113 g

Spring Mix

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

3 tbsp

Sour Cream


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2418 kJ
Calories578 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber13 g
Protein30 g
Cholesterol52 mg
Sodium1215 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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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.