Squash gratin with goats' cheese and rosemary

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Squash gratin with goats' cheese and rosemary
Squash gratin with goats' cheese and rosemary
Servings:2 to 4, depending upon the size of the squash - I would be inclined to leave the remaining ingredients as they are.
Calories per serving:275
Ready in:1 hour 15 minutes
Prep. time:20 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
Squash gratin, adding the goats' cheese
Ready for the oven
Harlequin F1 squash

Another contender for our weekly Gent night.

This was very nice, especially with the cheese - I found it fairly bland, though a few tablespoons of Prawn Balchao brought it back to life


Ingredients

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Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)

Method

  1. Grease an oven-proof tin or dish
  2. Lay the rosemary springs in the dish and scatter the squash cubes, cumin seeds and garlic over them. Season well.
  3. Pour the stock over the squashes and add a splash of sherry.
  4. Bake for 40 minutes.
  5. After 40 minutes, remove the rosemary sprigs and discard, increase the heat, pour in the cream and scatter over with the goats' cheese and breadcrumbs, return to the oven and bake for a further 15 minutes until bubbling and golden.

Serving suggestions

Serve hot with crusty bread.

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