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Butternut Squash and Pangritata Gratin

img_3442-1This butternut squash gratin is an excellent addition to any roast dinner- but works equally well as a side dish with most meat dishes! Super rich and indulgent, it really is a fantastic dish to cook in your wood fired oven.


  • 1 Squash, peeled and roughly diced
  • 1 Red Onion, finely sliced
  • 3 Cloves garlic, crushed
  • 4 Sprigs Thyme
  • 1 Sprig Rosemary
  • 1 Bay Leaf
  • ½ Tsp Smoked Paprika
  • ½ Tsp Chilli Flakes
  • 2 Tbsp Olive Oil
  • 200ml Chicken Stock, hot
  • 100ml Double Cream
  • 50g Grated Gruyere
  • 50g Crumbled Blue Cheese

For the pangritata

  • 2 Slices Stale Bread
  • 2 Cloves Garlic
  • 1 Sprig Rosemary, leaves picked
  • 6 Walnuts

Firstly fire up your oven to it’s optimum temperature then leave to cool to around 180°c.

Next put the squash, red onion, garlic, thyme, rosemary, bay leaf, paprika and chilli flakes in a roasting pan with the olive oil. Season, cover with tin foil, and put in your wood fired oven for 18 minutes.

Now you can move onto making the pangritata by placing all the ingredients in a blender and blitzing until you have a smooth-ish bread crumb consistency. Set aside.

Once the squash is cooked, transfer to a bowl and mix with the stock, cream and cheeses. Check the seasoning and transfer to a cooking dish.

Sprinkle over the pangritata and bake for around 20 minutes, or until the pangritata begins to turn golden.

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