About this recipe:Slightly sweet butternut squash topped with a savoury herbed cheese and breadcrumb topping. It's been a signature dish for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
1 onion, diced
2 cloves garlic, minced
1 butternut squash - peeled, seeded and cut into 2cm cubes
1 teaspoon brown sugar (optional)
250ml chicken stock
250g grated Gruyere cheese
250g grated mature Cheddar cheese
110g dried breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
4 tablespoons grated Parmesan cheese
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Preheat oven to 180 C / Gas mark 4. Grease a 22x33cm (9x13 in) baking dish.
Melt the butter in a large frying pan over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the centre, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken stock. Wrap tightly with aluminium foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, breadcrumbs, thyme and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
Make it vegetarian
This dish can easily be made vegetarian by using vegetable stock instead of chicken stock.