Cheese is a great protein food for bariatric meat-eaters and vegetarians alike, and most gastric band, bypass, sleeve and revision patients can tolerate it well. Edam is a good cheese choice because it has 25% less fat than Cheddar so can be a healthier option.
In this recipe, butternut squash and sliced potatoes are cooked in a creamy cheese sauce flavoured with garlic and sage. It is perfect as a meal on its own, served with a mixed salad, or served as an accompaniment to grilled chicken or pork.
This recipe uses original Edam cheese but can be made with the reduced fat variety if preferred, in which case the calories are reduced to 348, the fat to 6.2 g and the protein increases to 21g per portion.
BUTTERNUT SQUASH AND EDAM GRATIN
1 large butternut squash, weighing about 900g
750g potatoes, peeled and thinly sliced
2 cloves garlic, crushed
Fry Light olive oil spray
salt and freshly ground black pepper
300ml low-fat creme fraiche
150g Edam wedge, grated
8 fresh sage leaves
1. Preheat the oven to 200 C/gas mark 6.
2. Remove the skin from the squash and thinly slice the trunk into thin rounds. Halve the bulb end, scoop out the seeds, then thinly slice the flesh into crescents.
3. Place the squash and potatoes in a large bowl. Spray generously with Fry Light. Add the garlic and salt and pepper to taste, toss well to mix then spoon half into the base of an ovenproof dish.
4. Mix the creme fraiche with the cheese and spoon half over the vegetables. Top with the remaining vegetables then cover with the remaining cheese mixture. Arrange the sage leaves on top. Cover tightly with foil and bake for 45 minutes or until the vegetables are tender when pierced with a fork.
5. Remove the foil and bake for a further 10 minutes or until golden.
WLS PORTION: 1/2
V Suitable for vegetarians
Image courtesy of Original Dutch Edam