Rukmini Iyer Crispy Baked Squash Gratin | Easy Autumn Recipes
A crunchy almond and Parmesan crust on this gratin adds great texture to this creamy squash and leek dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 500g butternut squash, peeled and very thinly sliced
- 1 leek, thinly sliced
- 8 fresh sage leaves
- 1 tsp sea salt flakes
- freshly ground black pepper
- 350g crème fraîche
- 150ml vegetable stock
- 30g vegetarian Parmesan, grated
- 15g fresh flat-leaf parsley, finely chopped
- 30g flaked almonds, roughly chopped
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