This is a great all year round accompaniment for any hot dish and this year it was perfect along with the Turkey and other vegetables and trimmings on Christmas Day. The idea came from a food workshop day. This is one recipe that I am going to adapt and try with other root vegetables like parsnips and celeriac.
1 Large Butternut Squash, peeled, deseeded and sliced 5mm thick
1-2 Garlic Cloves peeled, crushed or grated
175ml/6fl oz Double Cream
75g/3oz Parmesan or Gruyere Cheese, finely grated
Salt and freshly ground Black Pepper
Preheat oven to 190C.
1 Place the butternut squash in a large (1 litre) pie dish and season with salt and pepper.
2 Place the garlic and cream in a saucepan, bring to the boil, then pour over the butternut squash in the dish.
3 Sprinkle with the grated cheese.
4 Cover the dish with foil and bake in a preheated oven for 45-60 mins, removing the foil after 30 mins.
5 When cooked, the butternut squash should be soft and the top golden and bubbly.