Squash, mustard & gruyère gratin recipe | Good Food
Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish – serve with a Sunday roast or sausages
Ingredients
- small knob of butter
- 1 tbsp olive oil
- 2 onions halved and thinly sliced
- 2 garlic cloves peeled and squashed
- 8 sage leaves
- 300ml pot double cream
- 200ml milk
- 2 tbsp wholegrain mustard
- 1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
- 100g gruyère (or vegetarian alternative), grated
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