Butternut Squash, Kale and Feta Gratin

Butternut Squash, Kale and Feta Gratin

Made With Our Keralan Coconut Curry -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
37 MINS COOK
An easy vegetarian recipe like no other, this gratin is full of flavour, texture and healthy veg. Put it together in a dish and let the oven do the work.
Anjum Signature

Tailored to Taste
This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.
Ingredients
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 1 tsp. vegetable oil
  • 250g butternut squash or pumpkin, peeled and sliced into half 1 cm circles or wedges depending on the shape of the squash
  • 250ml milk (or milk alternative - or even vegetable stock)
  • A large handful (40g) chopped kale - or other leafy greens like chard
  • 100g feta
  • 50g dried breadcrumbs
Method
  1. Preheat the oven to 190C.
  2. Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish.
  3. Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce.
  4. Place the squash pieces evenly in the dish. Cover with the kale. Dot the feta evenly over and finish with the crumbs.
  5. Bake for 35 minutes and serve.
Tailored to Taste
This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 1 tsp. vegetable oil
  • 250g butternut squash or pumpkin, peeled and sliced into half 1 cm circles or wedges depending on the shape of the squash
  • 250ml milk (or milk alternative - or even vegetable stock)
  • A large handful (40g) chopped kale - or other leafy greens like chard
  • 100g feta
  • 50g dried breadcrumbs
  1. Preheat the oven to 190C.
  2. Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish.
  3. Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce.
  4. Place the squash pieces evenly in the dish. Cover with the kale. Dot the feta evenly over and finish with the crumbs.
  5. Bake for 35 minutes and serve.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

£3.15
( / )
133p per 100g
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