Step-by-Step Instructions

1. Preheat oven and prepare dishes

   2 min

   Preheat your oven to 220°C / 200°C fan. Take out a frying pan, and an oven proof casserole dish or a saucepan and a baking dish if you don't have one.

   Equipment: oven, frying pan, oven proof casserole dish, saucepan, baking dish
   Temperature: 220°C

2. Prep and slice butternut squash

   8 min

   Halve the butternut squash , peel it, and remove the pulp and seeds with a spoon. Slice the squash very thinly, about 2mm thick. You can use a vegetable peeler or a mandoline if you have one. *For this recipe, 500–550g of fresh squash is required, so if you have received a very large squash, you can save the rest for another meal or roast it separately on the side.

   Equipment: spoon, vegetable peeler, mandoline, knife

3. Cook beans and roast gratin

   43 min

   Place your saucepan or oven-proof casserole dish over medium heat. Add the tin of cannellini beans including the brine and add three quarters of the creamy gratin sauce , reserving the rest for the end. Cook until piping hot and then remove from the heat. If you're using an oven proof casserole dish, arrange the squash over the top of the creamy beans, without overlapping too much. Don't do more than one single layer or it may not cook through. If you're using an oven dish, transfer the creamy beans from your saucepan to the dish and arrange the squash over the top of the beans. Drizzle olive oil over the top and season well with salt and pepper. Roast for 30 minutes or until the squash is cooked through, then add the remaining gratin sauce and roast for a further 5-10 minutes or until it browns a little.

   Equipment: saucepan, oven proof casserole dish, baking dish, oven
   Temperature: 220°C

4. Prep and sauté cavolo nero

   10 min

   In the meantime, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat and add a drizzle of olive oil. Once hot, add the cavolo nero along with a splash of water and sauté until wilted and vibrant green, about 6–8 minutes. Season with salt and pepper.

   Equipment: knife, frying pan

5. Plate and serve the gratin

   3 min

   To serve, divide the gratin between plates and serve with the sautéed cavolo nero on the side. Enjoy!

   Equipment: plates