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Baby winter squash with sage, cream and gruyere
Serves 4
4 baby squash (but not the tiny miniature ones with soft skins)
salt and freshly ground black pepper
4 sage leaves
150ml/5fl oz single cream
125g/4oz Gruyere cheese, grated
Set the oven to 180C/350F/Gas Mark 4.
Slice the tops of the baby squash and scoop out the seeds. Sprinkle the insides with salt and grind in some pepper. Stand the squash in a casserole, snip a sage leave into each one, pour in a spoonful of the cream and divide the cheese between them, pushing it into the cavities. Replace the squash tops. Bake the squash until they're tender, around 35-45 minutes, but don't let them overcook and burst.
Serve immediately.
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