Squash

• portioner: Serves 4 ad a side
• total tid: 35 minutes

Ingredienser

1 small-ish butternut squash (1kg), thinly sliced with the mandoline into equal pieces

1 ½ veg stock

For the sauce:

1 tbsp extra virgin olive oil

40g unsalted butter

6 garlic cloves, thinly sliced

Handful sage, thinly chopped

350ml double cream

Generous grating nutmeg

50g Gruyère, grated

60ml veg stock

Salt + pepper

Boil the 1.5L of stock + when boiling add in the squash slices. Cook for 4mins to just soften. Carefully drain.

Grease a 9inch square baking tin + arrange the squash in rows stacked together.

For the sauce, se a large saucepan to a medium heat + add a spoon olive oil + the butter. Melt together + add the garlic + sage. Simmer for 2mins before pouring in the cream, nutmeg, cheese, 60ml veg stock (I saved some of this from the blanching of the squash), season with salt + pepper. Let it just combine!

Instruktioner

Pour over squash tray making sure it is evenly distributed. Season with salt, pepper + another spoon olive oil. Bake at 200C degrees in the middle of the oven for 35mins or until its bubbling + squash is cooked through. Eat straight away. This can be prepared the day before, just keep cream mix + squash separate + combine when needed.