Baked Butternut Squash Gratin with Cream and Cheese

1. 1 Pumpkinpack 1 kg ≈ $2.80 280 g
2. 2 Cream 10%pack 500 ml ≈ $2.40 90 ml
3. 3 Hard cheesepack 200 g ≈ $2.64 45 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Nutmeg 1 g
6. 6 Dried thyme 1 g
7. 7 Butterpack 180 g ≈ $1.60 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice butternut⁷ squash into thin rounds (3–4 mm thick) and mince the garlic⁴.

2. Grease a baking dish, then layer the squash, lightly salting each layer.

3. Mix together the cream², garlic⁴, nutmeg, thyme, and black pepper.

4. Pour the creamy² mixture over the squash and cover the dish with foil.

5. Bake at 375°F (190°C) for 30 minutes, until the squash is tender.

6. Remove the foil, sprinkle with grated cheese, and bake another 10–12 minutes until golden.