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Fresh pre-cut ingredients
Ready in 15 minutes

Butternut Squash & Cauliflower Radiatore Gratin

with Mozzarella & Garlic Chives

Cooking time

15 minutes

Servings

2/4

Calories

690 /serving

Prepare to be patting your tummy in 15 minutes. This unashamedly comforting recipe puts the easy in Easy Prep by having you cook your veggies and pasta in the same pot. Simply throw fine-lined radiatore, butternut squash and cauliflower in to boil all at once. Start your sauce with a roux, adding milk and grated mozzarella until it’s the definition of thick and creamy. Put the works under the broiler with more cheese, and pull it out to receive garlic chive cuttings.

We will send you:

  • 200g Cauliflower florets
  • 1 Bunch of garlic chives (or chives)
  • 200g Diced butternut squash
  • 20g All-purpose flour
  • 225g Fresh radiatore
  • 60g Grated mozzarella
  • 150ml Milk
  • 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Eggs, Milk, Wheat

You will need:

Large pot
Large oven-safe pan
Strainer
Whisk
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
14 g
Sodium
930 mg
Total Carb
90 g
Sugars
12 g
Protein
30 g
Fibre
7 g
Preparation
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Mise en place
Place the oven rack in the top position and preheat the oven to broil. Bring a large pot of salted water to a boil. Halve the cauliflower florets if large.
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Boil the pasta & vegetables
Add the cauliflower, squash and pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until the pasta is al dente and the vegetables are tender. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Start the sauce
Meanwhile, in a large, oven-safe pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the flour and cook, whisking frequently, 30 sec. to 1 min., until lightly golden.
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Finish the sauce
Increase the pan of sauce to medium-high. Add the milk and ½ the reserved cooking water. Cook, whisking frequently, 4 to 6 min., or until thickened and no lumps remain. Remove from the heat and add ½ the cheese. Whisk until smooth and combined; season with the spices and S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Combine the pasta & make the gratin
To the pan of sauce, add the pasta and vegetables; toss well. Top with the remaining cheese and broil, 3 to 4 min., until golden brown.
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Finish & serve
Thinly slice the garlic chives. Divide the gratin between your plates. Garnish with the garlic chives. Bon appétit!