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
Serving size
Ingredients
- 80g baby spinach
- 1 small sweet potato
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion
- 40g rocket
- 1 apple (use half)
- 10g pine nuts
- 20g raisins (Raisins, Sunflower Oil)
- 100g feta (Milk)
- 1 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)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 small butternut squash
Nutritional Information
Calories: 679
Protein: 19g
Carbs: 70g
Fat: 39g
Ingredients
- 80g baby spinach (use half)
- 1 small sweet potato (use half)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 40g rocket (use half)
- 1 apple (use a quarter)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 10g pine nuts (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 100g feta (use half) (Milk)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 1 onion (use half)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 668
Protein: 19g
Carbs: 70g
Fat: 38g
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 medium saucepan, a small baking dish, a peeler, a sieve & 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 2 tsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
- Meanwhile, finely slice the onion. Rinse the spinach
Caramelise the onion
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 6-8 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 simmer for 3-4 mins, until thickened slightly
- Stir in the spinach and half the mustard 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 small 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
Final touches
- Meanwhile, thinly slice the half apple
- In the medium bowl, combine the remaining mustard and vinegar with 1/2 tbsp oil and a pinch of salt and pepper
Plate up
- When everything is ready, add the apple and rocket to the dressing bowl and toss to coat
- Share the gratin between plates, with the salad alongside
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