Butternut and sweetcorn gratin

    1 hour

    Butternut squash has a sweet, intense flavour and, when roasted with bright yellow corn kernels, makes a glorious vegetable treat for autumn and winter. It is particularly good with roast chicken.

    2 people made this

    Serves: 4 

    • 1 butternut squash, peeled, seeded and cubed
    • 1 red onion, halved and thinly sliced
    • 275g frozen sweetcorn or 340g canned sweetcorn, drained
    • 1 tbsp olive oil
    • 1 tbsp chopped fresh thyme or rosemary
    • 4 tbsp freshly grated Parmesan or mature Cheddar
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 200°C (gas 6). Combine the squash, onion and sweetcorn in a large bowl, drizzle over the oil, sprinkle with herbs and season with salt and pepper. Toss together.
    2. Tip the vegetables into a baking dish or roasting tin, measuring about 23 x 33cm. Bake for 40 minutes or until the squash is tender, stirring halfway through the cooking time.
    3. Sprinkle over the cheese and bake for a further 5 minutes until golden. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.


    Bake the vegetables in an attractive oven-to-table baking dish for simplicity of serving and to save on washing-up. * For an unusual pasta dish, bake the vegetables as above, then stir them into a bottled tomato sauce and heat through. Toss with hot cooked pasta and sprinkle with Parmesan. * To serve as a vegetarian main course, accompany with wholegrain bread, baked tomatoes and a green salad.

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    Reviews in English (1)


    Very yummy and easy. I use whichever cheese I have on hand.  -  02 Nov 2011