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Butternut, tomato & Gruyère gratin

Butternut, tomato & Gruyère gratin

This simple bake would work with any melting cheese, but the subtle caramel notes of a good Gruyère really do take the flavour up a notch. Try with a crisp leaf salad dressed with vinaigrette.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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Ingredients

  • 385g pack Cooks’ Ingredients Butternut Squash Slices
  • 75g Cooks' Ingredients Lemon & Pepper Crust
  • 450g classic vine tomatoes, sliced
  • 1 large red onion, thinly sliced
  • 2 sprig/s rosemary, leaves chopped
  • 125g Swiss Le Gruyère Réserve AOP, finely grated
  • 2 tsp olive oil, to drizzle
  • 2 tbsp mixed seeds

Method

  1. Preheat the oven to 190ºC, gas mark 5. Bring a large pan of salted water to the boil, add the butternut squash slices and simmer for 5 minutes until starting to become tender, but not yet soft. Drain carefully in a colander.

  2. Scatter ⅓ of the crust crumbs on the base of a shallow (approx 2L) ovenproof dish. Layer the squash, tomatoes and red onion into the dish, sprinkling most of the crust, rosemary and cheese between the slices.

  3. Finish the top with the remaining crust, rosemary and cheese, then drizzle with the oil and scatter over the seeds.

  4. Place the dish on a baking sheet and cook for 35-40 minutes until the vegetables are tender and golden.

Cook’s tip

Any leftover Gruyère is great in toasties or can be finely grated and frozen in a sealed bag or lidded tub, ready for next time.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,502kJ/ 360kcals

Fat

18g

Saturated Fat

6.9g

Carbohydrates

31g

Sugars

15g

Fibre

6.6g

Protein

14g

Salt

1g

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