Butternut squash dauphinoise
- 400ml whipping cream
- 3tsp chopped fresh thyme
- 1 clove garlic, crushed
- 25g butter
- 1.5kg whole butternut squash, peeled
- 1 leek very thinly sliced
- 125g Saint Agur, crumbled
- 25g walnut pieces
- 2tbsp panko breadcrumbs
Put the cream, 1tsp thyme and garlic in a saucepan and bring to the boil. Immediately remove from the heat and set aside. Preheat oven to 180C/ 160C Fan/Gas 4.
Halve the squash lengthways and remove the seeds. Thinly cut into slices the thickness of a £1 coin.
Thickly butter a 1.5l shallow ovenproof dish. Layer the squash, leek and cheese into the dish, seasoning each layer with pepper and scattering over thyme. Pour over the infused cream, cover tightly with foil and bake for 40 mins.
Remove the foil, scatter over the walnut pieces and breadcrumbs and cook for a further 15 mins or until the squash is tender.
Cover with foil and leave to stand for 5 mins before serving.