1 large butternut squash (about 1.2kg), peeled and halved lengthways
6 garlic cloves, unpeeled
2 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried thyme
Salt and black pepper
100g baby spinach
500g Irish Yogurts Clonakilty Crème Fraîche
60g Parmesan (or vegetarian alternative), grated, plus extra to serve
1 tbsp fresh sage leaves, chopped
1 egg, plus 1 egg yolk
- Preheat the oven to 200°C/180°C fan/gas 6.
- Scoop out and discard the seeds from the squash, then cut the flesh into small chunks and place in a roasting tin. Add the garlic cloves to the same tin. Drizzle everything with the olive oil, scatter over the chilli flakes and thyme and season with some salt and black pepper. Cover with foil and roast for 30 minutes until soft.
- Place the squash into a large bowl. Gently stir through the spinach and season with salt and pepper. Set aside to cool.
- Squeeze the garlic cloves out of their skins into a bowl and mash together with the crème fraiche, Parmesan, sage and some salt and black pepper. Stir in the egg and yolk, then add the crème fraiche mixture to the squash and spinach and stir gently to combine well.
- Spoon into four individual gratin dishes. Top with some extra Parmesan, then bake for 20-25 minutes until golden. Serve immediately.
MAKE AHEAD: You can have the individual gratins made a day ahead. Store overnight in the fridge and simply pop in the oven on Christmas Day.
Scale it: This recipe is easily doubled if you’re feeding more than four. The gratins will also reheat very well if you have a few left after Christmas dinner: they’re ideal for lunch, with some good bread. Meat-eaters may also enjoy them with some leftover ham.