Around this time last year, the Sunday Time's Magazine printed an article with recipes for pumpkins and squash’s. Deep in my bank of travelling tatt newspaper cuttings, I dug up the gem.
I remember having a conversation about it with a few of my percussion colleagues, and getting a little bit over excited .. not quite hyper-ventilating… but close!!!
I remember being completely obsessed, doing all the recipes and nagging everyone else to try them... !!
Do you remember
(!!!)
the first of many gourd recipes I hope to be trying...
So… Yesterday I made a butternut squash gratin
adapted from the Sunday Times Magazine, September 2009 ( and a few extras added in by me for the lark)
- 200mls 30% fat cream
- a large squash
- 2 cloves of garlic
- 1 finely chopped tomato
- nutmeg
- salt n' pepper
- 125g full fat mozzarella preferably a good creamy brand
you can of course use parmesan as the recipe stated but I prefer mozzers,
Peel the squash.
Chop the squash into two parts the long section and the round bulbous section.
Deseed the bottom part and chop into small chunks, boil the chunks for about 10 mins.
Whilst these are boiling slice the top long part into disk shaped slices. Boil these for just 5 mins. Drain and leave to cool.
To be Mashed
- the boiled chunks
- Tomater
- 25 grams of the cheese
- one of the garlic cloves
- 50 mills of the cream
Press the mash firmly into the bottom of the gratin dish.
Put the disks of squash on top .... lets try to keep it even peeps
pour over the rest of the cream and chopped/grated cheese
season with salt/pepper/nutmeg and lob a few chunks of butter on top
Bake at middle heat for 40-45 mins...or until golden brown
I would recommend leaving to sit for 5 mins before serving, as it gives the ingredients a chance to come and cool together, thus, allowing a cleaner serving process.
It went down well
ruairi :-)
