Butternut Squash Curry Gratin

Ingredients (4 servings)

Butternut squash 3 (700-800 g each)
Olive oil
2 Tbsp
Nutmeg Pinch
Rosemary Pinch
Onion (sliced) 400 g / 13.5 oz
Hot water 300 ml
S&B Golden Curry Sauce Mix 92g
1 pack
Milk 100 ml
Panko (Japanese breadcrumbs) 20 g
Butter 2 Tbsp
Cheese (melting type) As needed


  1. Halve one butternut squash, leaving the skin on, then cut into bite-size cubes (discard the skins).
    Halve the remaining two butternut squash and microwave, turning once, for 10-15 min in a 600-watt microwave oven.
    Scoop the flesh out of the butternut squash and set aside the skins for bowls. Cut the flesh into bite-size cubes.
  2. Slice the onion.
  3. Heat the oil in a pan over medium heat. Add the chunks of butternut squash, nutmeg and rosemary and stir-fry. Add the onions and cook until the onions are wilted.
  4. Add the hot water and simmer until the squash is tender. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
    Turn on the heat again and simmer until the sauce thickens. Add the milk and bring to a boil.
  5. In another pan, melt the butter. Add the panko to the pan and toast until golden brown.
    Evenly stuff the butternut squash bowls with 【4】 while the filling is hot. Top with the panko and cheese, then bake in an oven at 220 ℃ (428 ℉) for approx. 15 min until golden brown.