Butternut and corn gratin

Butternut and corn gratin


1 person made this

Butternut pumpkin 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.

Zoë Harpham

Serves: 4 

  • 1 butternut pumpkin, peeled, seeded and cut into cubes
  • 1 red onion, halved and thinly sliced
  • 1¾ cups frozen corn kernels, thawed and drained or 310 g tin corn kernels, drained
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme or rosemary
  • salt and freshly ground black pepper
  • ¼ cup grated parmesan or mature cheddar

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

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

cook's tips

• Bake the vegetables in an oven-to-table baking dish for simplicity of serving and to save on washing-up.
• For an unusual pasta dish, bake the vegetables as in step 2, then stir them into a pan of tomato pasta sauce and heat through. Toss with freshly cooked pasta and sprinkle with parmesan.

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Reviews (1)


Something else. Add fresh Corainder - 23 Jun 2010

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