Squash, Parmesan & Anchovy Gratin Recipe

Ingredients

500g squash
250ml double cream
4 garlic cloves
5 thyme sprigs
1 bay leaf
75g Parmesan
2 anchovy fillets
30g hazelnuts
40g dried breadcrumbs
50g butter

Prep: 15 mins | Cook: 50 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Halve the squash you're using and scoop out the seeds. Chop it into bite-sized chunks, around 1cm thick. Most squashes have edible skin, but if it seems too thick or tough, peel it off. Spread the squash out on a baking tray. Drizzle over a little olive oil and season with salt and pepper. Toss to coat in the seasoning. Roast for 20 mins till just tender.

2. Meanwhile, pour the cream into a pan. Peel and thinly slice the garlic cloves. Add them to the pan. Pick the thyme leaves off 3 sprigs and add to the cream. Drop in the bay leaf. Season with salt and pepper. Pop on a medium heat and warm till steaming hot. Let it gently bubble for 4-5 mins, then take off the heat. Remove the bay leaf from the pan.

3. Finely grate the Parmesan and stir most of it into the cream till melted. Finely chop the anchovy fillets and fold them into the cream. Taste and add more salt or pepper, if needed.

4. Remove the squash from the oven. Transfer to a snug ovenproof dish. Sprinkle with the remaining Parmesan. Bake for 30 mins till golden and bubbling.

5. Meanwhile, finely chop the hazelnuts. Pick the thyme leaves off the remaining sprigs.

6. Melt the butter in a frying pan. Add the breadcrumbs and fry, stirring, for 2-3 mins till golden brown. Stir in the hazelnuts and thyme. Cook and stir for a further 1-2 mins. Taste and add salt and pepper, if needed. This is your hazelnut pangrattato. Scoop out of the pan into a bowl.

7. When the gratin is ready, remove from the oven and let it sit in the dish for a few mins to cool. Sprinkle the hazelnut pangrattato over the top of gratin. Serve straight away. It makes a great side dish to go with roast dinnes.