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Butternut squash and sweet potato gratin
  • Prep Time
    50 mins
  • Cook Time
  • Serves

Butternut Squash and Sweet Potato Gratin

A hearty and comforting vegetable side dish that will go down a treat with the whole family.


  • Frylight Cooking Spray
  • 500g butternut squash, peeled and cubed
  • 500g sweet potatoes, peeled and cubed 
  • 2 onions, diced 
  • 2 teaspoons dried sage
  • 300ml vegetable stock 
  • 1 teaspoon ground mace
  • 2 cloves of garlic, minced
  • 2 tablespoons thick cream 
  • 100g breadcrumbs 
  • 100g vegetarian hard cheese, grated 
  • 1 tablespoon dried parsley
  • 75g vegetarian Gruyere cheese, grated


  1. Preheat the oven to 200 °C. Spray an ovenproof dish with Frylight.
  2. Place cubed squash and potato into a microwave safe bowl with 1 cup of water. Cover and microwave on high for five minutes. Let sit, covered until you are ready to use.
  3. While squash mixture is in microwave, spray a large frying pan with Frylight to cover the cooking surface of the pan and place on a medium heat. Wait until Frylight is clear and then add the onions and sage and cook until starting to soften, about 7-10 minutes.
  4. Drain the squash and potato mix and add to the pan along with the stock, mace and garlic. Season to taste.
  5. Cook for about 5 minutes, stirring occasionally until most of the broth is absorbed. Stir in the heavy cream, cooking for 3 minutes more or until slightly thickened.
  6. Transfer the mix to the prepared ovenproof dish.
  7. Mix together the breadcrumbs, hard cheese and parsley in a small bowl and then sprinkle this on top of the squash mixture.
  8. Top with the grated Gruyere and bake for 20-25 minutes until golden and bubbling.

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