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Dinner with Rukmini
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Crispy Baked Squash Gratin with Parmesan and Leeks
Introduction from Rukmini Iyer
This is perfect for an autumnal dinner with some good bread alongside – the almond and Parmesan crust works beautifully against the sage-infused cream, leeks and squash. It’s quite rich, so I like to serve it with a simply dressed lemon and spinach salad.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix the squash, leek, sage, sea salt and pepper in a medium roasting tin, then spread the crème fraîche over the top. Pour over the vegetable stock, smooth everything down with a spoon, then transfer to the oven and bake for 1 hour.
Mix together the Parmesan, parsley and almonds. After 45 minutes, remove the roasting tin from the oven, scatter the Parmesan mixture all over the squash, then return to the oven for a further 15 minutes, until the squash is cooked through, and the topping is crisp. Serve hot.
Note: You will need to cut the squash very thinly to cook through in 1 hour – if you have sliced it more thickly, it will take longer if the oven.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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