Butternut Pumpkin, Kale and Feta Gratin
Butternut Pumpkin, Kale and Feta Gratin
SERVES 4
10 MINS PREP
COOKS IN 45 MINS
An easy vegetarian recipe like no other, this gratin is full of flavour, texture and healthy veg. Put it together in a dish and let the oven do the work.
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Tailored to Taste
This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 250g butternut squash or pumpkin, peeled and sliced into thin half-moon shapes or circles (approx. 0.5cm)
- 125ml milk (or milk alternative - or even vegetable stock)
- 40g kale, washed and chopped
- 100g feta, crumbled into small pieces
- 50g dried breadcrumbs
Method
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- Heat the oil in a small saucepan, and once hot add the spices from the pouch. Turn the heat down, and allow the mustard seeds to pop, before adding in the chopped kale. Give this a good mix, and then pour on top of the layered squash.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
Tailored to Taste
This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 250g butternut squash or pumpkin, peeled and sliced into thin half-moon shapes or circles (approx. 0.5cm)
- 125ml milk (or milk alternative - or even vegetable stock)
- 40g kale, washed and chopped
- 100g feta, crumbled into small pieces
- 50g dried breadcrumbs
Method
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- Heat the oil in a small saucepan, and once hot add the spices from the pouch. Turn the heat down, and allow the mustard seeds to pop, before adding in the chopped kale. Give this a good mix, and then pour on top of the layered squash.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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