Fennel, leek and squash gratin with tarragon and hazelnuts
This rich gratin is perfect for an autumn night. Serve with toast or crusty bread.
Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt.
Ingredients
- 2 leeks, cut into 1cm/陆in slices
- 2 fennel bulbs, cut into 1cm/陆in cubes
- 600g/1lb 5oz squash, peeled and cut into 15mm/鈪漣n cubes
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- 陆鈥1 tsp chilli flakes, to taste
- 20驳/戮辞锄 tarragon, leaves only
- 400ml/14fl oz double cream or cr猫me fra卯che
- 100驳/3陆辞锄 hazelnuts, roughly chopped
- 75g/2戮oz mature cheddar, grated
Method
Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through.
Meanwhile, finely chop the remaining tarragon leaves.
Pour the cream or cr猫me fra卯che over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes.
Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread.
Recipe Tips
You can use any type of squash you like, such as butternut, kabocha or acorn squash.
