Winter Squash & Sweet Potato Gratin

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the sweet potato[es] into bite-sized pieces

Add the butternut squash cubes and chopped sweet potato to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 15-20 min or until tender and golden

While the vegetables are cooking, peel and finely slice the red onion[s]

Peel and finely slice the garlic 

Strip the sage leaves from their stalks and chop them finely, discard the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 5-6 min or until softened

Once softened, add the chopped sage and half the sliced garlic and cook for 2-3 min or until fragrant

Boil a kettle

Once fragrant, add 30g [60g] butter with 30g [60g] flour to the pan with the onion and stir with a wooden spoon for 3-4 min or until the butter melts and a sandy paste forms – this is your roux

Gradually whisk 250ml [450ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains

Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [80ml] boiled water

Add the Dijon mustard, double cream and vegetable stock to the sauce with the roasted vegetables 

Season with a pinch of salt and pepper and give everything a good mix up – this is your gratin

Transfer the gratin to an oven-proof dish (or individual ones)

Crush the hazelnuts in their bag with a rolling pin

Mix the panko breadcrumbs, grated Italian hard cheese and crushed hazelnuts in a bowl – this is your hazelnut crumb

Top the gratin with the hazelnut crumb and put the dish[es] into the oven for 12–15 min or until golden and bubbling - this is your winter squash & sweet potato gratin 

Meanwhile, strip the cavolo nero leaves from their stalks and tear into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add the cavolo nero with the remaining garlic and a pinch of salt and pepper 

Cook for 4-5 min or until wilted and softened