by Helen Hume from The Go-To Cookbook (Austin Macauley)
Marc describes this as one of his favourites, he does have quite a few favourites and I would not be able to include them all. This produces a creamy sauce so serve it with a baked potato, you will not need any additional butter. You could make it at any time of the year but it is rich and comforting, ideal for a winters evening.
Serves 4 as a side dish or 2 as a main
Ingredients
1kg squash, peeled, deseeded and cut into 3 cm chunks
400g large tomatoes
60g goats cheese with rind
140ml double cream
75g gruyere or cheddar cheese grated
2 tsp fresh thyme
Olive oil
Salt and black pepper
Method
1. Pre-heat the oven 180C fan/200C/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, thyme and seasoning. Roast for 20 -25 minutes until squash is browning at the edges.
2. Peel the tomatoes by placing in boiling water for 1 minutes then slip off the skins. Cut into chunks.
3. Place the squash and the tomatoes in an ovenproof, shallow serving dish. Cube the goats cheese and dot around dish. Pour over cream. Sprinkle with grated cheese and bake for 20 minutes until golden.
NB. If making a vegan version, use a vegan cheese, along with almond, cashew or coconut milk with some nutritional yeast, for the double cream.
