Hello there! I’m back from my holiday, I had an amazing break, lots of time spent with my family and of course visiting Knitting shops, Tea shops and Exhibitions! The weather was very cold but the sky was very blue with blossom on the trees, a most lovely holiday. I ate an excessive amount of sausages and cake! Now back home I am on a sugar detox which is going ok so far and having a vegetarian few days, not sure how long the meat free will last, maybe a week.
I discovered this Butternut Gratin recipe before we went away on holiday and couldn’t believe how simple and tasty it was, I’ve cooked it for lunch today so I can take some decent photos using natural light (I tried before the holidays, once it was served up, piled up high, in the evening with a flash, quite rightly my husband told me although it tasted amazing the photos looked rubbish)
So here are the new and improved photos!!
Butternut Gratin – serves generous 2 as main meal, double quantities for 4
500g Butternut squash – I love to use organic ones from Saaraketha
4-5 garlic cloves – depending on how big they are and how much you like garlic
35g Cheddar Cheese – Feel free to use more, it’s quite expensive in Sri Lanka, so I don’t.
Salt & pepper – I love to use Profusion Himalayan Pink Salt I think this add something special to your food and definitely enhances the taste.
Heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
As I’m using organic I don’t peel the Butternut squash, if you are not using organic then I suggest you peel them.
Chop the Butternut into 5mm slices.
When you hit the core, stop chopping, get a spoon and scoop out the seeds.
Carry on slicing carefully to the end.
Lay all the slices in a pie dish putting the small slices inside the holey slices, and sprinkle with a little salt as you go.
Peel the garlic and if you have a grater with small holes then you can grate the garlic into the saucepan, if you don’t you will need to finely chop.
Pour in the cream, add 1/2 teaspoon of salt and a sprinkle of pepper into the saucepan with the garlic and heat through.
Pour the mixture into the pie dish then grate the cheese on top.
Cover with foil and place in the oven for 40 minutes. Then carefully remove the foil and leave in the oven for another 10 minutes for the cheese to brown, check the butternut is cooked by inserting a knife, it should be soft, if it is not leave in the oven for a little longer with the foil back on so it does not burn on top.
Perfect served with green veg, I had mine with peas and leeks today.
I hope you enjoy trying out today’s recipe, if you want to keep track of what’s happening at Knit 1 Tea 1 please follow me on my new Google+ Knit 1 Tea 1 page.
This post is part of ‘Fight Back Friday‘ the campaign for Real Food!