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.
Festive Feta, Caramelised Onion & Butternut Squash Gratin
A comforting gratin to cosy up to over the holidays! Starring bright, seasonal butternut squash, jammy caramelised onions and tangy feta. Umami balsamic, sweet raisins and vibrant mustard bring in a true flavour powerhouse. Grill until golden and bubbling, then dish up alongside a fresh salad - made with crisp apples and leafy rocket. What a feast!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g baby spinach
- 1 sweet potato
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 100g feta (Milk)
- 80g rocket
- 1 apple
- 20g pine nuts
- 40g raisins (Raisins, Sunflower Oil)
- 2 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 onion
- 1 large butternut squash
Nutritional Information
Calories: 510
Protein: 13g
Carbs: 60g
Fat: 27g
Festive Feta, Caramelised Onion & Butternut Squash Gratin
A comforting gratin to cosy up to over the holidays! Starring bright, seasonal butternut squash, jammy caramelised onions and tangy feta. Umami balsamic, sweet raisins and vibrant mustard bring in a true flavour powerhouse. Grill until golden and bubbling, then dish up alongside a fresh salad - made with crisp apples and leafy rocket. What a feast!
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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 saucepan, a medium baking dish, a peeler, a sieve, a measuring jug & a medium bowl
Roast & prep
- Halve the squash lengthways, discard the seeds, and cut into 1cm thick slices (peel optional). Slice the sweet potato into 1cm thick half-moons
- Place both onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
- Meanwhile, finely slice the onions. Rinse the spinach
Caramelise the onion
- Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 10-12 mins, until soft and golden. Season with salt and pepper
- Add half the vinegar and cook for 30 secs. Add the garlic herb paste, cook for 1 min, then stir in the almond cream and 50ml water and simmer for 3-4 mins, until thickened slightly
- In the final 2 mins, add half the mustard and the spinach and cook until wilted. Taste and season with salt and pepper if needed
Assemble the gratin
- Turn the grill to high (240C)
- Once roasted, layer the sweet potato and half the squash on the bottom of the medium baking dish. Pour over the caramelised onion mixture, sprinkle with the raisins and half the pine nuts, then crumble over half the feta
- Top with the remaining squash and sprinkle over the remaining crumbled feta and pine nuts
- Grill the gratin for 8-10 mins, until golden and bubbling
Finishing touches
- Meanwhile, thinly slice the apple
- In the medium bowl, combine the remaining mustard and vinegar with 1 tbsp oil and a pinch of salt and pepper
Plate up
- When the gratin is ready, add the rocket and apple to the dressing bowl and toss to coat
- Serve the gratin onto plates, with the apple and rocket salad alongside
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