Butternut squash and tomato gratin with Coconut Milk
A gratin based on coconut milk adds a difference to this dish. Perfect for most root vegetables such as pumpkin, celeriac, or sweet potato instead of butternut squash if you prefer. The coconut milk in the mix adds a delicious creamy but less indulgent hit. Try with a sprinkle of toasted cuimin seeds for an extra hit of flavour.
Butternut squash & Tomato gratin
1 large butternut squash
1lb plum tomatoes, halved
3 medium red onions sliced finely
4 tbsp olive oil
Salt and pepper
A little soft light brown sugar (optional)
150ml double cream
400 ml tin coconut milk
30g grated Parmesan
Oven at 190°C
Peel and de-seed the squash and cut it into slices.
Put into a large roasting tin along with the halved plum tomatoes.
Tip over the olive oil and season well.
If the tomatoes are a bit tart, sprinkle a small amount of light brown sugar on them.
Roast for about 10 minutes then add the red onion
Continue to roast for a further 10 minutes, then transfer the vegetables to a gratin dish.
Season, then pour over the coconut milk and cream mixture and sprinkle on the cheese.
Put the dish back in the oven for another 40 minutes, or until the vegetables are cooked and the gratin is bubbling and golden. Periodically during the cooking, use a fish slice to press down the vegetables under the cream mixture.
This is delicious as a side with Chicken or topped with a few eggs for a delicious supper.