Butternut Squash, Kale and Feta Gratin
Butternut Squash, Kale and Feta Gratin
Made With Our Keralan Coconut Curry
SERVES 4
10 MINS PREP
45 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.
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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 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
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- 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.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
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 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
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- 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.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
Keep this recipe for later
EMAIL ME A PRINT COPY
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.
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
