A great accompaniment for meat or cheese
Serves Makes 1kg
With Mustard and Gruyère
1 Hour 20 Minutes
Prepare your squash by slicing in half, scooping out the seeds and thinly slicing (make sure to remove the skin).
Thinly slice your onions and crush your garlic. Then grate the gruyère.
Heat the butter and oil in a frying pan and add in the onions. Slowly cook them over a low/medium heat until golden and soft, then put aside.
In a separate pan add in garlic and 4 sage leaves, followed by the cream and milk. Gently heat and continue to stir (don't allow to boil) for 5 minutes. Leave to cool and once cooled remove the sage leaves. Stir in the mustard and season to your liking.
Heat the oven to 180°C. Layer the squash slices, onions and most of the cheese in a large baking dish. Pour over the garlic and sage infused cream and top with a layer of cream. Sprinkle the remaining cheese and sage leaves over the top and cover will foil. Bake in the oven for 45 minutes.
After 45 minutes, remove the foil and increase the heat to 200°C, cook for a further 20-30 minutes until golden brown and the squash is tender. Enjoy!
Recipe inspired by BBC Good Food