By Loukie Werle

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 60 minutes
Special options: Egg free, Gluten free, Nut free, Vegetarian
Course: Main
Favourite flavours: Easy recipes

From the June 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

1.5kg butternut squash, peeled and cut into large chunks
¼ cup (60ml) extra-virgin olive oil
3 large cloves garlic, chopped, handful fresh sage, chopped
1 cup (250ml) cream
90g grated parmesan

METHOD

Preheat oven to 200°C (180°C fan).

Combine squash, oil, garlic and sage in a large bowl and season with salt and pepper. Toss well. Transfer to a lightly oiled gratin dish and roast for 40 minutes, or until tender. Remove from oven.

Pour over cream and scatter with parmesan. Return to oven and bake at 220°C (200°C fan) for 20 minutes, or until cream is bubbling and squash is golden.