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Really Garlicky Recipes

Creamy Butternut Squash Gratin

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Serves 4
1 large butternut squash (500g/1lb 2oz when deseeded and sliced)
2 heaped tsp Really Garlicky Mash
175ml/6floz double or single cream
75g Parmesan or Gruyere Cheese, finely grated
2 tbsp fresh breadcrumbs

Heat oven to 190c/170C fan/gas 5.  Peel and remove seeds from the Butternut squash.   Cut into slices about 5mm thick.   Place in a lightly buttered 1-litre pie dish and season with salt and pepper.  

Place Really Garlicky Mash and Cream in a saucepan, bring to the boil, then pour over the Butternut Squash.   Mix the grated cheese and breadcrumbs together and sprinkle over the squash.  Cover with foil and bake in the oven for 45 mins-1hr, removing foil after 30 mins to allow it to brown a little.   Check the squash is cooked through by inserting a sharp knife.  When cooked, the Butternut Squash should be soft and top golden and bubbly.


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