Endive and squash gratin
This endive and squash gratin is a lovely dish to eat on its own, especially as a vegetarian option. You could also serve it as a side dish to accompany roast chicken. The endives becomes juicy and soft, their slight bitterness balanced perfectly with the sweetness of the squash. For this endive gratin I tend to use butternut squash, but acorn or onion squash would work well too.
This recipe is taken from my first cookbook, In One Pot: Fresh Recipes for Every Occasion, W&N, 2013.
Photo courtesy of Simon Wheeler.
- 600g endives, quartered lengthways
- 400g squash, peeled, deseeded and sliced into 1cm strips
- 1 garlic clove, crushed to a paste with salt
- 1 tbsp thyme leaves, chopped
- 170ml single cream
- 40g white breadcrumbs
- 40g Gruyere or Parmesan, grated
- 20g unsalted butter, cubed
- salt and freshly ground black pepper
- Preheat the oven to 160°C / 325°F/Gas 3.
- Arrange the endives and the squash in 2 layers in a large baking dish and set aside.
- Mix together the crushed garlic, thyme and cream. Add this to the endives and squash and toss together well.
- Season well and then sprinkle over the breadcrumbs and cheese evenly to cover. Dot the cubes of butter over the surface and put it in the oven to bake for 30-40 minutes.
- When the top becomes golden an crunchy and the endives and squash soft and juicy underneath the dish is ready.Serve with a green salad dressed with a good mustardy vinaigrette.