21/11/2024
As you begin to think about what will be on the table this Christmas, top NI Chef Stephen Jeffers from Forestside Cookery School is here to help! Here's his recipe for a delicious gratin, made with roasted butternut squash, leek and Gruyère cheese: perfect on its own or as a side dish on Christmas Day.
Stephen says: 'Food is so important to me. The chance to gather with those we love, particularly at Christmas, and enjoy good food is something I don't take for granted. And yet, all around the world, families are struggling in extreme poverty. I've joined Tearfund's Christmas Appeal to break the cycle of poverty and help families thrive. And everything you give will have DOUBLE the impact!'
Thanks to SPAR, EUROSPAR, ViVO and ViVOXTRA, all donations will be matched, up to £350,000. Please give what you can: https://bit.ly/4eBGfIh
Roasted Butternut Squash, Leek & Gruyère Gratin Recipe.
Serves: 6
Ingredients
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 large onion (sliced)
• 2 leeks (washed & chopped)
• Fresh sage leaves
• 400g jar of ready made or fresh white sauce
• 1 large or two small squash (peeled & sliced)
• 150m double cream
• 100ml whole milk
• 3 tbsp Gruyère cheese (grated)
• 3 tbsp Parmesan (grated)
• 4 tbsp panko breadcrumbs
• 1/4 tsp nutmeg
• 1/2 tsp cayenne pepper
Method
• Prepare & wash all your vegetables first.
• Next, in a large pot, sauté the onions and leeks in butter and oil until soft.
• Now add three quarters of the squash and slightly soften for 4-5 minutes.
• Next add the spices, sage, cream, milk and sauce, bring to a gentle simmer and add half the Parmesan cheese & Gruyère.
• Transfer into an oven-proof dish.
• Now arrange the remaining squash on top neatly.
• Brush a little oil over the squash, finish with remaining cheese, breadcrumbs and season.
• Bake 190c 45-50 minutes until golden and crispy.
Serving Suggestions
• Good quality beef sausages, Sunday roast or game such as venison.
