g VEGETABLES g CONTENTS
A gratin is great for preparing ahead—especially for a Sunday lunch, when everything needs to come together at once. Squash is irresistible combined with leeks, cabbage, and a cheese sauce.
Serves 6
Special equipment
11⁄2–2 quart (1.7–2 liter) baking dish, about 12 x 9in (30 x 23cm) and 2in (5cm) deep
1 butternut squash, about 1 lb 10 oz (750 g)
2 tbsp olive oil
salt and freshly ground black pepper
9 oz (250 g) leeks, trimmed and thickly sliced
7 oz (200 g) savoy cabbage, shredded
4 tbsp (60 g) butter
1⁄4 cup (60 g) plain flour
21⁄2 cups (600 ml) hot milk
31⁄4 oz (90 g) Red Leicester or fontina cheese, coarsely grated
31⁄4 oz (90 g) aged Cheddar cheese, coarsely grated
1 tsp Dijon mustard
1. Preheat the oven to 425ºF (220ºC). Peel and seed the squash and cut it into chunks (see Prepare the squash for roasting). Put the chunks into the baking dish. Pour in the olive oil, season, and stir to coat the squash in the oil. Roast for 20–25 minutes or until just tender.
2. While the squash is roasting, plunge the leeks into a large pan of salted boiling water over high heat and bring back to a boil. Reduce the heat slightly and simmer for 3 minutes. Add the cabbage and simmer for another minute. Drain the leeks and cabbage in a colander.
3. Melt the butter in a pan over medium heat, sprinkle in the flour, and whisk using a small balloon whisk for 1–2 minutes until pale golden. Remove from the heat and gradually add the milk, whisking constantly.
4. Return the pan to medium heat and continue whisking until the sauce bubbles and thickens. Remove from the heat. Combine both the cheeses; add half to the sauce with the mustard and whisk until smooth.
5. Remove the squash from the oven and reduce the temperature to 400ºF (200ºC). Add the leeks and cabbage and stir to mix. Pour the sauce over the vegetables, cover with the remaining grated cheese and a grinding of pepper, and bake for 30–35 minutes or until golden brown.
VEGETABLE GRATIN
KEYS TO PERFECTION
Prepare the squash for roasting
1 Roasting the squash keeps it chunky and improves the flavor (boiling would make it soggy). First, use a sharp chef’s knife to slice off both ends and discard, then divide the squash in half by cutting across its “waist.”
2 Stand each piece on its trimmed end and shave off the peel from top to bottom, holding the squash firmly and sawing with the knife. It can be difficult, as some skins can be very tough. Cut each piece in half lengthwise.
3 With a teaspoon, scrape out the seeds and stringy fibers and discard. Cut each piece of squash lengthwise into quarters, then slice across into 2in (5cm) chunks. When roasted, the edges will become slightly caramelized.