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Posts Tagged ‘Gruyère’

A delicious autumnal dish for not just sauerkraut lovers, but we think something to convert skeptics too. The sauerkraut provides freshness to the rich cream and cheese, plus it complements the velvety butternut texture.

Butternut squash with sauerkraut and gruyère – serves 3

  • 3 small butternut squash
  • 30g butter
  • 1 tsp thyme leaves
  • 2 medium to large onions, finely sliced
  • 3 tbsp olive oil
  • a small bunch of parsley, roughly chopped
  • 250g sauerkraut
  • 150ml double cream
  • 125g Gruyère, grated

Heat the oven to 200C.

Cut the butternut squash in half and scoop out the seeds and fibres with a spoon. Set the halves in a large roasting tin, then dot over the butter, sprinkle over the thyme and season with salt and pepper. Bake in the hot over for 45 minutes to 1 hour or until soft.

Meanwhile, warm the oil in a large deep pan, over a medium heat. Add the onions and cook for about 20 minutes or until pale gold and soft. Stir the parsley into the onions, then remove from the heat and add the sauerkraut, cream and cheese. Season.

When the squash are ready, divide the cheese and sauerkraut mixture betwen them, then return to the oven for another 20 minutes or until golden and bubbling.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

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Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.

Baked green eggs – serves 2

  • 100g baby spinach, roughly chopped
  • 4 tbsp fresh pesto
  • 100ml double cream
  • 1 tbsp finely grated gruyère
  • 2 eggs

Heat the oven to 200C/180C fan/gas 6.

Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.

Sprinkle the grated cheese over the top.

Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.

(Original recipe from BBC Good Food)

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