Butternut Squash and Cauliflower Gratin

Butternut Squash and Cauliflower Gratin

Serve as a main dish with salad or as a side dish to accompany meat – delicious with beef or pork sausages!


  • ½ large butternut squash, peeled, de-seeded and cubed (200g)
  • 1 large head of cauliflower, cut into florets (680g)
  • 4 cloves garlic, finely sliced
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 150g Parmesan cheese, grated
  • 30g whipping cream
  • Few stalks of fresh thyme, leaves chopped (reserve some stalks for garnish)

Preparation time:

Cooking time:

Skill level:



4 as a main


  1. Preheat oven to 180C/ gas 4. Add the squash, cauliflower and garlic to a large steamer pan set over a pan of hot simmering water, cover and steam for about 5-7 minutes until just tender, Drain well and put to one side. 

  2. Transfer the vegetables and garlic to an oven proof baking dish, season with the salt and black pepper, pour over the cream, half the Parmesan and the chopped fresh thyme and turn to coat.  

  3. Top with remaining Parmesan cheese, cover with foil and bake for 30 minutes, removing the foil for the last 15 minutes for the top to get golden. Garnish with fresh thyme leaves and serve immediately while piping hot.   

Nutritional information per serving:









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