Butternut squash gratin
Skill level: Bit of effort
The distinct honey flavour in the cheese makes the aroma of this butternut squash dish irresistible when cooking!
- 1 medium butternut squash
- 70g Pie d’Angloys cheese - cubed
- 12 leaves fresh sage
- 70g breadcrumbs
- 3 sprigs thyme
- 100ml milk
- 1tbsp crème fraiche
- 1 clove garlic - crushed
- Olive oil
- Salt and pepper
- Oven temperatures in 200ºC/400ºF/Gas Mark6
- Preheat oven.
- Peel the butternut and chop the nose off (the longer/slim part), slice into 1cm slices and set aside. Then take the ball of the butternut, scoop out the seeds and discard. Chop into small cubes.
- Place the cubes along with the garlic and thyme in a pan, cover with boiling water and cook for 15 mins until soft. Drain.
- Place the cooked cubes in a food processor and blend along with the crème fraiche, half the Pie d’Angloys and salt and pepper.
- Take a medium sized baking dish and start making the gratin. Start with a layer of the puree and then a layer of the sliced butternut, repeat until all the mixture is used.
- Pour over the milk and cover the dish with foil, bake in the oven for 45 mins.
- Meanwhile chop half the sage and add to the bread crumbs.
- After 45 mins of cooking remove the foil, top with the bread crumbs and scatter the remaining cheese and sage leaves. Drizzle with olive oil and then bake for a further 20 mins until golden on top.