Main; Serves 2; 1 h 45 min
- Small knob of butter
- 1 Leek - washed well and sliced - you could also use half an onion
- 9 sage leaves
- 300ml of cream
- 200ml of milk
- 1 tbsp of wholegrain mustard
- 1 squash
- 100g of gruyere
Melt the butter in a frying pan and gently sweat the leeks for 10 minutes
Meanwhile put half the sage, cream and milk in a small pan - heat gently for 5 minutes and then switch off & leave to infuse for 10 minutes, fish out the sage and add the mustard
Preheat the oven to 180c/gas m 4 and layer the squash, leeks, cream and most of the cheese in a large baking dish. Finish with a final layer of cheese and the remaining sage.
Cover the dish with foil and bake for 45 mins, uncover the dish and increase the heat to 200c/gas m 6 for a further 20-30 mins until nicely browned and squash is soft.
Leave to cool for 10 mins before serving.
Recipe courtesy of Living Larder. To find out more about their organic box schemes visit the website - https://www.livinglarder.co.uk/