Butternut Squash, Rosemary & Thyme Gratin

PREP + COOK TIME 1 HOUR 30 MINUTES
SERVES 8 AS A SIDE OR 10 AS PART OF A BUFFET

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2kg butternut squash, cut 
into slices

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
stale breadcrumbs

 

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.