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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!

Allergens:Wheat/BléMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsWheat/Blé)

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Honey

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

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2418 kJ
Calories578 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber13 g
Protein30 g
Cholesterol52 mg
Sodium1215 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Bowl
Whisk
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the butternut squash and mushrooms). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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.)

7

Divide the gratin and salad between plates.