Green Goddess Squash & Chickpea Gratin

Green Goddess Squash & Chickpea Gratin

This recipe was created by Plate Up.

Meet your new cosy favourite, lifted with a fresh, herby twist from Dr. Will’s Green Goddess Dressing. Available at Tesco, this dressing is packed with fragrant tarragon and parsley, with notes of garlic and lemon, which cut beautifully through a creamy gratin base, bringing brightness to every bite. Sweet roasted squash forms the heart of the dish, paired with nutty chickpeas for plant protein, kale and finished with pockets of creamy feta throughout. A golden, herby ciabatta-sesame topping adds just the right amount of crunch. This is comfort food that still feels light and fresh. Perfect for February and beyond, when you’re ready to ease out of winter cooking but still want something warming and satisfying. It’s also ideal for batch cooking, making it a great one to have ready for busy weeks ahead. To keep this gluten free simply swap the ciabatta for gluten free bread.

INGREDIENTS (serves 2):
200g butternut squash, chopped
2 garlic cloves, chopped
50g kale, sliced
200g chickpeas
2 tbsp Dr. Will's Green Goddess Dressing
100ml single cream
100g feta
1/2 ciabatta roll, torn
1/2 vegetable stock cube
1/2 tsp Dijon mustard
1 tsp dried oregano
1/2 tbsp sesame seeds

METHOD:

  1. Heat a dash of oil in an ovenproof pan and add the butternut squash, season with salt & pepper and cook for 8-10 minutes.
  2. Stir in the kale and garlic and cook for 2 minutes and add the chickpeas. 
  3. Make up the the vegetable stock cube with 50ml boiling water per serving. Add the Dr. Will's Green Goddess Dressing, cream, Dijon mustard and half the dried oregano. Bring to a gently simmer & cook for 5 minutes. Scatter over half the feta and stir through.
  4. Preheat the oven 200°c/180°c fan.
  5. Tear the ciabatta into small crouton-sized pieces, then toss together in a bowl with a drizzle of your favourite oil, the rest of the dried oregano, sesame seeds & salt and pepper.
  6. Scatter the croutons on top of the gratin with the remaining feta and bake for 15-20 minutes until goldne and bubbling.
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