This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days. Serve this vegan and gluten-free recipe with a simple green salad for a winning weekend dish.
Preheat oven to 200C/180F/Gas mark 6. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 minutes, stirring occasionally, until softened. Add the mushrooms and rosemary or thyme and cook for a further 3-4 minutes until the mushrooms have softened, then add the chestnuts.
Pour in the cream and continue to heat for a further 2-3 minutes until the cream bubbles. Remove from the heat and season generously to taste. Stir again, then transfer to a 1.8ltr (3pt) gratin dish.
Put the parsley, nuts and seeds in a food processor and whizz until finely chopped yet still retaining some chunky pieces. Scatter over the butternut squash mixture in the gratin dish and bake for 15-20 minutes until piping hot and lightly golden in places. Serve with gluten-free bread and a simple dressed green salad, if you like.
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