Butternut Squash, Sweet Potato and Cashew Nut Gratin

Serves: 12

Ingredients

• 1 Litre Millac Gold Single
• 1000g Butternut squash, peeled and diced
• 590g Sweet potato, peeled and diced
• 560g Onion, peeled and diced
• 165g Cashew nuts
• 165ml Vegetable Oil
• 1300ml Vegetable Stock
• 165g Vegetarian hard cheese
• 300g Fresh bread crumbs
• 90g Grain mustard
• 30g Chopped Chives
• 50g Sunflower seeds

Method

Heat a non-stick frying pan and lightly colour the cashew nuts until golden brown.

Remove the cashews and place to one side.

Add the oil to the pan and fry the onion until golden. Add the squash and sweet potato and cook until lightly colored.

Add the vegetable stock and reduce by half, then add the Millac Gold Single and reduce to required consistency.

Season with salt and pepper, add the mustard, and return the cashews to the mix.

Place into an oven proof dish, mix the breadcrumbs, parmesan and chives and sprinkle on top. Sprinkle on sunflower seeds, place in a pre-heated oven on 180°C for 15 minutes and serve.