Winter Squash and Goats Cheese Gratin

This doubles up as a side dish for the Sunday roast and a vegetarian main course. It also makes a very good lunch or supper dish and is definitely good enough to encourage meat eaters to forgo the meat. You will need a good sized gratin dish, approximately 20 x 30cm.

photo: Danella Chalmers

Serves 6 as a side dish

Ingredients

• 1 large squash (e.g. butternut) peeled, seeds removed and cut into cubes - you need approximately 700g prepared weight.

• 1 tbs olive oil

• 1 tbs fresh thyme, chopped

• Sea salt and freshly ground black pepper

• 400g ripe plum tomatoes (about 4 large)

• 60g goats cheese

• 140ml double cream

• 75g Gruyere cheese, grated

Method

Preheat the oven to 200C/180C fan/400F/Gas 6. Toss the squash in the olive oil, thyme and seasoning and spread out on a baking sheet. Roast for about 30 minutes until softened and beginning to colour.

Meanwhile, peel the tomatoes: Place them in a bowl , cover with boiling water and leave for 2-3 minutes. Drain, peel off the skins and chop the flesh. I don't bother to remove the seeds but you can if you want to. Cut the goat's cheese into cubes or crumble if it is soft.

Tip the cooked squash into the gratin dish, scatter with the tomatoes and goat's cheese. Pour the cream over everything and season. Scatter the Gruyer over the top.

Place in the oven for about 30 minutes until bubbling and golden.