Déjà vu


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
  • milk
  • 1 egg yolk (optional)
  • butternut squash (I used leftover roasted butternut squash)
  • seasoning: salt, pepper, nutmeg
  • 2 tbsp. lemon juice
  • Parmesan
  1. Prepare noodles according to instructions. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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