Roasted Butternut Squash & Nut Butter Gratin

Roasted Butternut Squash & Nut Butter Gratin:


Prep:           10 mins.

Cooking:      50 mins.

Course:        Starter, lunch or snack,

Serves:        2

Rating:         2:  Easy



  • Nuts – whatever nuts you use, shell ‘em first!
  • Butter
  • Butternut squash
  • Olive oil
  • Chopped fresh sage or thyme
  • Chilli seed mill
  • Parmesan cheese
  • Warmed flatbreads or pitta, to serve
  • Roasting tin


  • Heat crushed nuts in a pan with butter. Leave the nuts to steep in the butter for as long as you have.  Let it go cold.  Overnight, if possible.
  • Cut the penile purporting vegetable in half vertically, scoop out the seeds then cut vertically again to make long quarters.
  • Place in a roasting tin, sprinkle a little olive oil over the flesh and then massage liberally-applied amounts of chopped fresh sage or thyme into the oil.
  • Oven-roast at 180 C for 20 mins.
  • If no fresh herbs are available….. hey….. dried is better than none at all.
  • Scoop out the lovely soft flesh from the skin into a small mixing bowl (or any bowl you have) and roughly mash with a fork, adding the butter from the nuts together with the nuts themselves. Add seasonings to taste, but make sure that enough pepper of whatever variety you like is used – freshly ground black pepper is great.
  • Or if you are a chilli nut, now is your opportunity to use them; it ain’t my mouth that you’re burning! (Note the accurate weights, measures & instructions used here.)
  • Grate fresh parmesan cheese (see Tricks’n’Tips to find out how to identify the proper, genuine, quality Parmesan cheese…) over the top and put into the oven at 180 C for 15 mins to get the cheese bubbling well.
  • No parmesan? ……well just use whatever you have – after all is said and done, it’s all cheese, dammit!
  • Wait a few mins before you scoff – it’ll be dammed ‘ot!

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