Facebook Butternut Squash, Kale and Feta Gratin Recipe | The Spice Tailor

Butternut Squash, Kale and Feta Gratin

  • 4serves
  • 10mins prep
  • 45mins cook
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1 tsp. vegetable oil
  • 250g butternut squash or pumpkin, peeled and sliced into thin half-moon shapes or circles (approx. 0.5cm)
  • 125ml milk (or milk alternative - or even vegetable stock)
  • 40g kale, washed and chopped
  • 100g feta, crumbled into small pieces
  • 50g dried breadcrumbs

Method

  1. Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
  2. Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
  3. After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
  4. Heat the oil in a small saucepan, and once hot add the spices from the pouch. Turn the heat down, and allow the mustard seeds to pop, before adding in the chopped kale. Give this a good mix, and then pour on top of the layered squash. 
  5. Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top. 
  6. Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden. 
  7. Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
*  Please take your time when slicing the squash. It is important to keep these slices thin, so that they all cook evenly. If you have a mandolin, this will be much easier, but don’t forget to use the safety guard.

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