This squash gratin is the perfect recipe for an autumn dinner
Use a good flavoursome squash for this recipe. Steer clear of the carving pumpkins as these are usually tasteless and watery. Pretzels may be a surprising addition here (use breadcrumbs if you prefer) but these salty snacks work wonders as a topping for the squash.
Work up an appetite on a hearty autumn pub walk or enjoy the autumn colours, before heading home for a warming seasonal meal. For more recipe ideas for autumn find inspiration in our food and recipes section.
Bring the cream and milk just to the boil in a large pan along with the garlic, thyme, bay leaf, a good grinding of nutmeg, good pinch of salt and plenty of freshly ground black pepper. Add the squash, turn down the heat and simmer gently, stirring often, for about 10 – 12 minutes, until the squash is just tender and cooked through.
Heat the oven to 180ºC.
Add the chestnuts to the cream and squash mix and add half the parmesan, stirring to combine.
Add the squash mix to a baking dish, measuring approximately 25x20cm and loosely cover with some foil.
Bake in the oven for 20–25 minutes, until the squash is soft. Add the pretzels and the remaining parmesan and bake for a further 10 – 15 minutes, until bubbling and piping hot throughout.
Remove from the oven and allow to rest for at least five minutes before serving.
Gill Meller
