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Butternut Squash and goat's cheese gratin
Serves 4
1 butternut squash about 1.1kg/2 ½ lb
15g/ ½ oz butter
1 onion, peeled and chopped
1 garlic clove, crushed
salt and freshly ground black pepper
200g/7oz goat's cheese log
Put the kettle on. Peel and de-seed the butternut squash, then cut the flesh into slices about 6mm/ ¼ inch thick. Put them into a saucepan and cover with boiling water, then simmer for about 7 minutes, until tender.
Meanwhile, melt the butter in a saucepan, add the onion and garlic, cover and cook gently for about 5 minutes, until the onion is tender.
Heat the grill. Drain the butternut squash, reserving the liquid, then return the squash to the pan and add the onion and garlic. You can mash the butternut squash, adding a little of the reserved liquid, if you wish, or leave it as it is. In any case, season with salt and pepper.
Put the mixture into a shallow gratin dish. Then slice the cheese thinly, including the rind, and arrange it on top in overlapping slices, like roof tiles. Put it under the grill for 7-10 minutes, until the cheese is golden brown.
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