Butternut Squash, Kale and Feta Gratin

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Butternut Squash, Kale and Feta Gratin

SERVES 4

10 MINS PREP

COOKS IN 37 MINS

An easy vegetarian recipe like no other, this gratin is full of flavour, texture and healthy veg. Put it together in a dish and let the oven do the work.

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Tailored to Taste

This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.

Ingrédients

1 packet The Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
250g butternut squash or pumpkin, peeled and sliced into half 1 cm circles or wedges depending on the shape of the squash
250ml milk (or milk alternative - or even vegetable stock)
A large handful (40g) chopped kale - or other leafy greens like chard
100g feta
50g dried breadcrumbs

Méthode

Preheat the oven to 190C.
Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish.
Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce.
Place the squash pieces evenly in the dish. Cover with the kale. Dot the feta evenly over and finish with the crumbs.
Bake for 35 minutes and serve.

Tailored to Taste

Ingrédients

1 packet The Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
250g butternut squash or pumpkin, peeled and sliced into half 1 cm circles or wedges depending on the shape of the squash
250ml milk (or milk alternative - or even vegetable stock)
A large handful (40g) chopped kale - or other leafy greens like chard
100g feta
50g dried breadcrumbs

Méthode

Preheat the oven to 190C.
Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish.
Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce.
Place the squash pieces evenly in the dish. Cover with the kale. Dot the feta evenly over and finish with the crumbs.
Bake for 35 minutes and serve.

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Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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