The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 garlic clove
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
- 200g raw beetroot (use half)
- 20g mixed salad leaves (use half)
- 1 unwaxed lemon (use half)
- 1 leek (use half)
-
40g Soft Cheese (use half) (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
-
20g extra mature cheddar cheese (use half) (Milk)(pasteurised cow's milk, salt, microbial rennet, starter culture)
- 80g chestnuts (use half)
- 1 small sweet potato (use half)
- 1 small butternut squash (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 71Kcal | 602Kcal |
| 296kJ | 2517kJ | |
| Fat | 1.9g | 16g |
| of which saturates | 0.7g | 6.3g |
| Carbohydrates | 12g | 103g |
| of which sugars | 3.7g | 32g |
| Protein | 2.3g | 19g |
| Salt | 0.44g | 3.7g |
| Fibre | 2.5g | 21g |
Ingredients
Ingredients
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 2 garlic clove
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
- 200g raw beetroot
- 20g mixed salad leaves
- 1 unwaxed lemon
- 1 leek
-
40g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
-
20g extra mature cheddar cheese (Milk)(pasteurised cow's milk, salt, microbial rennet, starter culture)
- 80g chestnuts
- 1 small sweet potato
- 1 small butternut squash
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 67Kcal | 551Kcal |
| 279kJ | 2306kJ | |
| Fat | 1.5g | 13g |
| of which saturates | 0.7g | 5.9g |
| Carbohydrates | 12g | 100g |
| of which sugars | 3.7g | 31g |
| Protein | 2.2g | 18g |
| Salt | 0.24g | 1.9g |
| Fibre | 2.4g | 20g |
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Butternut Squash and Chestnut Gratin with Beetroot Salad
x
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large baking dish, a medium bowl, a measuring jug & a grater
Prep the squash
- Peel and halve the squash lengthways, discard the seeds, and cut into 2 cm chunks. Cut the sweet potato into 2 cm chunks (peel optional). Trim the beetroot and cut into 1cm wedges
- Place the squash and potato veg onto one side of the lined baking tray, place the beetroot on the other side and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile; Trim and slice the leek into 1/2cm half-moons. Roughly chop the chestnuts.
Meanwhile; Prep the veg
- Trim and slice the leek into 1/2cm half-moons. Roughly chop the chestnuts. Zest and quarter the lemon. Finely chop or grate the garlic. Grate the cheddar
- Heat the frying pan with 1/2 tsp oil on medium heat. Once hot, add the leeks and cook for 5-6 mins, until softened. Season with salt and pepper. Add the chestnuts and garlic and cook for a further minute. Stir in the soft cheese, stock powder, mustard, half of the cheddar and 200ml water (100ml for 1 person). Bring to a boil and simmer for 2-3 mins until thickened
Assemble the gratin
- Once cooked stir the sweet potato and squash though the leek mix. Pour into the small baking dish, top with the crumb, lemon zest and remaining cheese
- Bake the gratin for 10 mins till the top is golden
Plate up
- Serve the gratin into bowls with the salad leaves alongside. Top the salad with the roasted beetroot. Garnish with the lemon wedges to squeeze over
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