PREP + COOK TIME 1 HOUR 30 MINUTES
SERVES 8 AS A SIDE OR 10 AS PART OF A BUFFET
2kg butternut squash, cut
2 tablespoons olive oil
1 medium onion (150g), sliced thinly
2 cloves garlic, sliced thinly
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
150g swiss cheese, sliced
160ml (⅔ cup) whipping cream
pinch of ground nutmeg
35g (½ cup) coarsely chopped
1 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper.
2 Place squash on tray, drizzle with oil; season. Toss well to coat. Bake 20 minutes. Add onion, garlic and herbs; toss to combine. Bake for a further 25 minutes or until squash is just tender.
3 Layer squash and cheese in
a 2-litre (8-cup) ovenproof dish. Combine cream and nutmeg; pour over squash, then sprinkle with breadcrumbs.
4 Bake gratin for 30 minutes or
until golden and heated through.