Peel and cut the potatoes into pieces

Out them in a tier steamer and cook until soft

When soft set aside to let cool

Peel and remove the seeds of the butternut squash

Slice it to 1/2cm thick slices

Place it in a baking tray with greaseproof paper. Cover with some thyme and drizzle with olive oil. Cook for 10-15min at 200C

Remove when tender and dry, before it starts roasting possibly. If it roasts on the outside faster than it cook on the inside cover with foil and reduce the temperature

Peel the large carrot

Dice it into 1cm cubes

Chop coarsely the onion

$Add them to a pan with some olive oil and a splash of water, saut\u00e9 regularly$

Add them to a pan with some olive oil and a splash of water, sauté regularly

Peel the garlic cloves and crush them into the pan

$Keep saut\u00e9ing and add more or less water according to how boiled you want the carrots to be$

Keep sautéing and add more or less water according to how boiled you want the carrots to be

Dice the courgette to approximately the same size of the carrot

Add it to the pan, add some olive oil as needed

Chop the parsley

Add it to the pan, add also seasoning to taste

$Saut\u00e9 until courgette are tender and roasted on the outside. Adjust water and heat to control the cooking pf the courgettes.$

Sauté until courgette are tender and roasted on the outside. Adjust water and heat to control the cooking pf the courgettes.

Mash the potatoes into a bowl

Mash also the butternut squash

Add the egg, nutmeg, salt and pepper to taste, mix everything well with a spoon

Fold in the carrots and courgettes

You should achieve a thick dough like this, if too soft you can add some flour, cornstarch or breadcrumbs

Coat bottom and sides of a small baking bowl with sunflower seeds oil (the quantities I used yielded a good 4 of these)

The coat with breadcrumbs

Scoop the mix in

Gently press it and even it out with the back of a spoon

Shave some fresh parmesan on top

Crack some black pepper and bake for a good 20-30min in a 200C preheated pven

In a separate baking tray add the vine grape tomatoes, drizzle with olive oil and season with black pepper and salt. Bake for 10min

Check the consistency with a toothpick, but if you were starting with a thick mix you should be fine. Turn on the grill for the last 3-5min to brown the top.

Plate with the grape vine tomatoes, drizzle with olive oil

Enjoy!

How to cook potato and butternut squash vegetarian gratin

Cook Potato and Butternut Squash Vegetarian Gratin