See, I told you butternut squash would be back on the menu sooner than later. But this time it’s hidden in this creamy Cheesy Butternut Squash Gratin. I made it yesterday and had most of it for dinner, and the leftovers for lunch today. This is again a really simple recipe, which doesn’t require a lot of time.
If you want to re-create it, here’s the recipe:
Cheesy Butternut Squash Gratin
You will need ( approx. 2 portions):
- 200g of penne (I used wholewheat penne, but any kind will do)
- 2-3 tbsp. butter (depending on how much sauce you want to make)
- a couple tbsp. plain flour
- 1 egg yolk (optional)
- butternut squash (I used leftover roasted butternut squash)
- seasoning: salt, pepper, nutmeg
- 2 tbsp. lemon juice
- Prepare noodles according to instructions. Set aside.
- For the Béchamel sauce, heat the butter. Once melted, add flour, 1 tbsp at a time while constantly stirring (otherwise the butter-flour mixture will burn). You will want to add enough flour to absorb all of the butter. Stir for about 15-20 seconds. Then add around 200 ml of milk (this amount will vary if you used less/more butter and flour). Stir again and wait for the sauce to thicken. If you do not want your sauce to be too thick, just add a little more milk. Add the egg yolk, lemon juice, salt, pepper and a little bit of nutmeg. Mix well.
- When the sauce is done add the butternut squash. I blended everything together in a blender, but if you prefer to have chunky bits of butternut squash in your sauce, you can just add roughly cut cubes directly to the sauce.
- Pour the noodles into an ovenproof dish. Then add the sauce. Bake for about 10 minutes. Then add some freshly grated Parmesan and bake for another 5-10 minutes, until golden brown.
- Sit back, relax and enjoy our food!
On the side I had a mixed salad which included tomatoes, mushrooms and sugar snaps. Topped off with some roasted seeds that came in this weeks Graze Box.