Butternut Squash and Toasted Corn Gratin

Name: Butternut Squash and Toasted Corn Gratin
Ingredients: 2 corn on the cob, husks removed; 450 g (1 lb) butternut squash, peeled, deseeded and cut into 1cm (½in) dice; 125 ml (4 fl oz) virgin olive oil; Salt and freshly ground black pepper; 2 tablespoons fresh white breadcrumbs; Salt and freshly ground black pepper; 1 teaspoon cumin seeds, toasted; 10 g (¼ oz) unsalted butter; 400 ml (14 fl oz) can of unsweetened coconut milk; 2 small chillies, deseeded and cut into rings

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 corn on the cob, husks removed
125 ml (4 fl oz) virgin olive oil

Main course
Vegan

Method

A simple, spicy gratin that is surprisingly quick to make. The coconut milk adds an exotically creamy touch.

Preheat the oven to 200°C/400°F/gas mark 6. Brush the sweetcorn with a little of the oil and then