- 1kg Pumpkin or other squash such as butternut, peeled, deseeded and cut into chunks
- 3 tbsp Olive oil
- Salt and black pepper
- 2 Garlic cloves chopped
- 6-8 Sage leaves, roughly chopped
- 150ml Double cream
- 50g Parmesan grated
Heat oven to 200C. In a large gratin dish, toss the pumpkin or butternut squash with the olive oil. Season and roast for 40 mins until soft.
Meanwhile, heat the cream, garlic and sage leaves in a small pan until almost boiling. Remove from heat.
Remove pumpkin from the oven and pour over the infused cream.
Scatter on the cheese. Return to oven for 20mins until bubbling and golden. Ideal served with roasts, steak or sausages.