Squash, cauliflower and roasted garlic gratin
https://www.coop.co.uk/recipes/squash-cauliflower-and-roasted-garlic-gratin
Food blogger and cookbook author Izy Hossack shares one of her favourite dishes with Co-op Food readers
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Feeds
2
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- 450g (1 small or 1/2 large) butternut squash, peeled, deseeded and cut into chunks
- 1/2 large head Co-op British cauliflower, cut into florets
- 1 bulb garlic, top sliced off
- 2 tbsp Co-op olive oil
- For the sauce:
- 1 1/2 tbsp Co-op olive oil
- 3 tbsp Co-op plain flour
- 300ml vegetable stock
- 1 bay leaf (optional)
- For the topping:
- 1 tbsp Co-op olive oil
- 30g breadcrumbs
- 10g Parmesan, grated
- 4 sprigs thyme, leaves picked (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the squash, cauliflower and garlic together in the oil, then tip into a large baking tray
- Season, then roast for 30 mins, stirring halfway through
- When cooked, remove the tray from the oven and leave to one side
- To make the sauce, heat the oil and flour in a pan over a medium heat for 1 minute, stirring into a paste
- Reduce the heat and gradually pour in the stock, stirring constantly
- Add the bay leaf, if using, and cook for 15 mins, stirring occasionally
- Next, make the topping
- Heat the oil in a small frying pan, add the breadcrumbs and stir for 1 minute
- Mix in the Parmesan and remove the pan from the heat
- When cool enough to handle, squeeze the cooked garlic cloves out of their skins
- Transfer the garlic and the rest of the veg into a baking dish, then pour over the sauce, discarding the bay leaf
- Add the breadcrumb topping, sprinkle over the thyme leaves, if using, and bake for 20 mins, until golden
