Squash Crisp Gratin

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Squash Crisp Gratin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein12.51 g(13 %)
Fat37.1 g(32 %)
Carbohydrates21.13 g(14 %)
Sugar added0 g(0 %)
Roughage1.53 g(5 %)
Vitamin A333.53 mg(41,691 %)
Vitamin D0.93 μg(5 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.82 mg(24 %)
Vitamin B₆0.32 mg(23 %)
Folate38.25 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C20.87 mg(22 %)
Potassium387.56 mg(10 %)
Calcium273.95 mg(27 %)
Magnesium33.09 mg(11 %)
Iron1.47 mg(10 %)
Iodine7.87 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids19.62 g
Cholesterol86.66 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
Squash (butternut, cut into thin wedges)
4 cloves
fresh garlic
2 sprigs
2 tablespoons
1 cup
Panko (breadcrumbs)
1 tablespoon
freshly chopped rosemary
½ cup
2 tablespoons
melted butter
cup
thyme (to garnish)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Spread the butternut wedges out on a baking tray. Squash the garlic and add to the tray, unpeeled, with the sprigs of rosemary. Drizzle with oil, season with salt and ground black pepper and bake in the oven for around 25 minutes.
3.
For the crumble, mix together the panko, chopped rosemary, parmesan and butter.
4.
Take the squash out of the oven. Peel the garlic cloves, discard the rosemary sprigs and divide the squash and the garlic between 4 ovenproof ramekins. Pour over the cream and scatter with the crumble. Bake in the oven for 15 minutes until golden-brown.
5.
Serve garnished with thyme.