Butternut Pumpkin, Kale and Feta Gratin

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This is a very delicious take on a butter squash gratin. The kale adds a bit of earthiness and is lovely and crisp where it pokes out of the edges. The feta adds a salty, tangy umami that lifts the sweet squash.

Ingredients

1 packet The Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
250g butternut pumpkin or other pumpkin, peeled and sliced into half 1 cm circles or wedges depending on the shape of the squash
250ml milk (or milk alternative - or even vegetable stock)
A large handful (40g) chopped kale - or other leafy greens like chard
100g feta
50g dried breadcrumbs

Method

Preheat the oven to 190C.
Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish.
Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce.
Place the squash pieces evenly in the dish. Cover with the kale. Dot the feta evenly over and finish with the crumbs.
Bake for 35 minutes and serve.

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Butternut Pumpkin, Kale and Feta Gratin

Keralan Coconut Curry

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