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Cheesy Squash Gratin

Recipe

Serves: 6 | Prep time: 20 minutes | Cooking time: 1 hour 40 minutes

Main | Vegetarian | American

Ingredients

  • 1 Small Pumpkin or   3 Small Squashes, (1.4kg), peeled, de-seeded and cut into 0.5cm thick half moons
  • 2 tbsp Salted Butter
  • 2 White Onions,thinly sliced
  • 2 Garlic Cloves, crushed
  • 4 sprigs of Thyme
  • 350ml Double Cream
  • 100ml Milk
  • 2 tbsp Wholegrain Mustard
  • 1 tsp English Mustard
  • 70g Cheddar Cheese
  • 90g Gruyère Cheese
  • Salt and Cracked Black Pepper to serve
  • 2 sprigs of Thyme, to serve  

Method

  1. Preheat the oven to 180°C/160°C  fan
  2. Heat the butter in a large heavy-based frying pan, add the onions and cook slowly on a low heat for 15 minutes until they are caramelised and soft. Remove from the heat.
  3. Take a saucepan and heat the milk, cream and herbs gently for 5 minutes, remove from the heat, stir in the mustard and season well.
  4. Take a medium sized rectangular baking dish and layer up the squash/pumpkin slices, onions, most of the cheese and the infused cream, sprinkle the top with any remaining cheese. Cover with foil and bake for 1 hour until they are caramelized, the flesh is tender and the cheese is bubbling. Remove the foil and cook for a further 20 minutes, allowing the top to crisp.
  5. Garnish with thyme and season well. Allow this to cool for 5-10 minutes before serving.