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Butternut Gratin

Prep Time:

15 Minutes

Cook Time:

35 Minutes


2 Servings



About the Recipe

Gratin is another of those dishes that you probably don't associate with gratin but it is served, in various forms, in restaurants up and down the country. This recipe would use the Japanese squash variant "kabocha" but as they can be difficult to find outside if Japan, I use butternut here as a substititute - it works very well albeit with a little difference in flavour. My recipe uses chicken but this dish works very well without if you want to go meat free.


700g / 25 oz butternut squash or kabocha

1/2 medium onion

180g / 6 oz boneless chicken thigh or breast

1 tbsp sugar

1 tbsp vegetable oil

40g / 1.5 oz butter

40g / 1.5 oz plain flour

400ml / 25 fl oz milk

80g / 3 oz frozen green peas

1 tsp French mustard

1/2 chicken stock cube

1/2 - 3/4tsp  salt

a little pepper

60g / 2.25 oz cheddar cheese


cut the butternut in half, deseed, peel and cut into bite sized pieces

slice & dice the onion

slice the chicken thigh or breast into bite size pieces

put the butternut into sauce pan, cover with water. add the sugar and bring to the boil. cook for 10-12 minutes until softened

heat 1 tbsp of vegetable oil in a sauce pan.  add & stir fry the onion and chicken for 3 minutes

add the butter and stir until melted. next,  add the plain flour and stir again until all the flour is absorbed 

add the milk a little at a time. keep mixing until you have a smooth, thick white sauce

add the green peas, French mustard, chicken stock cubes, salt & pepper. stir again

next, add the butternut. mix everything together to form your gratin base

heat your oven to 200C / 395F (fan)

carefully transfer the butternut mixture into an oven proof dish. sprinkle over the grated cheese and give the top a generous sprinkling of black pepper. bake the gratin  in the oven for about 20 minutess or until the top is lightly browned

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