Butternut Squash Dauphinoise

I love potato dauphinoise and so experimented with butternut squash, I think they are even better than the potato version! You really need a mandolin to make this recipe as easy as possible- it is much quicker and ensures the slices of squash are all even.  See the link below for the mandolin I use! 

 

RECIPE

SERVES 8

Difficulty Level: Rookie

Ingredients:

• 1 large butternut squash
• 1 clove of garlic, crushed
• 200ml double cream
• Fresh nutmeg, to grate
• 75g Mature Cheddar Cheese
• Salt and White Pepper

1. Heat the cream and crushed garlic in a small pan until just simmering, then remove from the heat. Season with salt and white pepper.
2. Slice (No need to peel) the butternut squash into very thin slices – a mandolin works best for this. Discard any seeds.
3. Make sure to fill the roasting dish you will use with the raw butternut squash to make sure it fits it all.
4. Begin to layer up the dish: Put a layer of squash, followed by some grated cheese, a small amount of grated nutmeg and a drizzle of cream. Continue this until all the ingredients have been used up.
5. Bake in the oven at 180C (or 200C is fine if you have the roast potatoes in at the same time) for 25-35 minutes.

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