Butternut Squash & Chestnut Gratin with Cheddar Cheese & Beetroot Salad

Serving size

1 person 2 people 4 people

Ingredients

2 tsp Dijon mustard (use half) (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 (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

Typical values	per 100g	per portion
Energy	77Kcal	528Kcal
	323kJ	2208kJ
Fat	2.1g	14g
of which saturates	0.9g	6.1g
Carbohydrates	13g	90g
of which sugars	3.9g	26g
Protein	2.5g	17g
Salt	0.43g	2.9g
Fibre	2.8g	19g

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

Typical values	per 100g	per portion
Energy	76Kcal	515Kcal
	320kJ	2153kJ
Fat	2.1g	14g
of which saturates	0.9g	6.1g
Carbohydrates	13g	87g
of which sugars	3.9g	26g
Protein	2.4g	16g
Salt	0.28g	1.9g
Fibre	2.6g	17g

Back

1/3 daily fibre 5 of 5 a day New Low sat fat

Butternut Squash & Chestnut Gratin with Cheddar Cheese & Beetroot Salad

Prep time: 20 mins

Total time: 45 mins

Cuisine: European

Food group: Dairy

Up the comfort with this vibrant gratin - starring bright butternut squash, earthy chestnuts and sweet leeks. You'll swirl through dollops of cream cheese, then sprinkle with more-ish cheddar, then bake until golden and bubbling. On the side? A leafy salad, studded with roasted beetroot, for extra veg and colour.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a medium baking dish, a measuring jug, a peeler & a grater

Roast the veg

Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks. Cut the sweet potato into 2cm chunks (peel optional). Trim the beetroot and cut into 1cm wedges
Place the squash and sweet potato onto one side of the lined baking tray, then place the beetroot ontothe other side. Toss everything with 1 tsp olive oil and a pinch of salt and pepper. Roast for 20-25 mins, until soft and golden

Prep & simmer

Trim and slice the leek into 1/2cm half-moons. Roughly chop the chestnuts. Zest and quarter the lemon. Grate the cheddar. Finely chop or grate the garlic
Heat the large frying pan with 1/2 tsp olive oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Season with salt and pepper
Add the chestnuts and garlic and cook for a further min. Stir in the soft cheese, stock powder, mustard, half the cheddar cheese and 150ml water (75ml 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. Season to taste. Pour the squash mixture into the medium baking dish, top with the pea crumb, lemon zest and remaining cheddar cheese
Bake the gratin for 10 mins, until golden. When ready, allow to stand for 1-2 mins

Plate up

Serve the gratin onto plates, with the salad leaves alongside. Top the leaves with the roasted beetroot and a squeeze of lemon, 1/2 tsp olive oil and a pinch of salt and pepper. Garnish with the remaining lemon wedges