Creamy Wild Mushroom, Squash & Potato Bake with Sage
30 min
Veggie
71207
For 2 Portions
150 g
potato
100 g
chanterelle
75 g
crème fraîche
60 g
gratin cheese, shredded
10 g
hazelnut, whole
3 leaves
sage, fresh
1/4
butternut squash
25 ml
vegetable broth
10 g
butter
1 clove(s)
garlic
1/2 tbsp
olive oil
1/4 tbsp
whole grain mustard
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel butternut, halve, and deseed. Then dice finely.