BUTTERNUT AND GRUYERE ROAST

INGREDIENTS

1 large butternut squash, halved and deseeded

50g butter

2 tsp chopped fresh thyme

6 sage leaves, roughly chopped

100g kale leaves

1 tsp rapeseed oil

2 onions, halved and sliced

2 garlic cloves, roughly chopped

50ml double cream

100g Gruyere cheese, finely grated

40g toasted hazelnuts, roughly chopped

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Place the squash halves in a roasting tin skin-side down. Score the flesh deeply without breaking the skin. Spoon half the butter into the ‘delves’ and season well. Roast for 45 minutes or until tender. Add the herbs for the last 5 minutes of roasting.

2. Toss the kale with the oil, season and roast for 5 minutes. Set aside. Remove the squash from the oven and mash the herby butter into the flesh so all of the flesh is broken and fluffy.

3. Meanwhile, heat the remaining butter in a frying pan, add the onion and garlic and cook for 15 minutes until perfectly softened and caramelised. Add the cream, season well and divide between the two squash halves.

4. Divide the kale and a third of the cheese between each squash. Using a fork, mix everything through the squash flesh. Top with the remaining cheese and scatter over the hazelnuts. Bake for 15-20 minutes until golden and bubbling.