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Gratin of Butternut Squash

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Preparation info
    • Difficulty

      Easy

Appears in
The Ivy: The Restaurant and its Recipes

By AA Gill and Mark Hix

Published 1997

  • About

Ingredients

  • 1.5 kg butternut squash, peeled, halved, seeds removed and sliced thinly
  • 700 ml double cream
  • 10

Method

Pre-heat the oven to 175°C/gas mark 4. Put the squash slices into a bowl. Take a saucepan and bring the cream, thyme, garlic and half of the Parmesan to the boil, season and remove it from the heat. Mix half of the cream mixture with the sliced squash, then lay the slices in an ovenpro

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