Butternut Squash Gratin

Miso and soya milk sauce really give this a different twist.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Cook: 40 min

Ingredients

Butternut squash 200g
Bacon rasher 2
Olive oil as required
Onion 1/2
Flour 2 tbsp
Soya milk 200ml
Miso (white, sweet) 2-3 tbsp
Mozzarella cheese 80g
Italian parsley as required
Sea salt as required
Pepper as required

Method

1
Preheat the oven 180C.
2
Peel the squash and slice 1-2mm thick wedges. Finely chop the onion.
3
Keep some parsley aside for the garnish and roughly chop the rest.
4
Cut the bacon 1.5cm pieces and fry in olive oil on medium heat until very crispy. Remove and pat dry the excess oil.
5
In the same pan, put the butternut squash and fry both sides well, season with salt & pepper.
6
In the meantime, in another pan, heat up the olive oil and add the onion from Step 2. Season with salt and allow to soften, then sprinkle with flour and mix well.
7
Add the soya milk and stir well, bringing to the boil. Add the miso and mix well.
8
Put the squash, bacon and soya milk mixture into an ovenproof dish.
9
Add the cheese (pulled into pieces) and parsley and bake until the top is nice and golden. Garnish with the parsley and serve.

Tips & Note

●Butternut squash contains a lot of water so you'll need good strong flavours.

Butternut Squash Gratin

Miso and soya milk sauce really give this a different twist.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Cook: 40 min

Ingredients

Butternut squash 200g
Bacon rasher 2
Olive oil as required
Onion 1/2
Flour 2 tbsp
Soya milk 200ml
Miso (white, sweet) 2-3 tbsp
Mozzarella cheese 80g
Italian parsley as required
Sea salt as required
Pepper as required

Butternut Squash Gratin

Recipe ID :863 Posted on 10 JUL 2015

Serves 2

Cook 40min
views 7,004
printed 246

saved 1

Miso and soya milk sauce really give this a different twist.

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Ingredients

Print Ingredients Email Ingredients
200g
2
as required
1/2
2 tbsp
200ml
2-3 tbsp
80g
as required
as required
as required

Method

Cook
40min
1
Preheat the oven 180C.
2
Peel the squash and slice 1-2mm thick wedges. Finely chop the onion.
3
Keep some parsley aside for the garnish and roughly chop the rest.
4
Cut the bacon 1.5cm pieces and fry in olive oil on medium heat until very crispy. Remove and pat dry the excess oil.
5
In the same pan, put the butternut squash and fry both sides well, season with salt & pepper.
6
In the meantime, in another pan, heat up the olive oil and add the onion from Step 2. Season with salt and allow to soften, then sprinkle with flour and mix well.
7
Add the soya milk and stir well, bringing to the boil. Add the miso and mix well.
8
Put the squash, bacon and soya milk mixture into an ovenproof dish.
9
Add the cheese (pulled into pieces) and parsley and bake until the top is nice and golden. Garnish with the parsley and serve.

Tips & Note

●Butternut squash contains a lot of water so you'll need good strong flavours.

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Rose Wine
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