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Butternut Squash Gratin

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1 butternut squash, about 1 kg/2 ¼ lb
450 ml/ ¾ pint béchamel sauce
1-2 teaspoons chilli powder
Salt and pepper
50 g/2 oz Cheddar cheese, grated


Serves: 4


1. Preheat the oven to 160°C/325°F/Gas Mark 3.

2. Peel the squash and cut into quarters, then scoop out the seeds and cut the flesh into very thin slices. Put them into a large bowl and mix with the béchamel sauce. Season with chilli powder, plenty of freshly ground black pepper, and a little salt if necessary. Put into an ovenproof dish and sprinkle with the cheese. Bake for 45 minutes and serve hot.

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