Butternut, tomato & Gruyère gratin

This simple bake would work with any melting cheese, but the subtle caramel notes of a good Gruyère really do take the flavour up a notch. Try with a crisp leaf salad dressed with vinaigrette.

Ingreadient

• 385g pack Cooks’ Ingredients Butternut Squash Slices
• 75g Cooks' Ingredients Lemon & Pepper Crust
• 450g classic vine tomatoes, sliced
• 1 large red onion, thinly sliced
• 2 sprig/s rosemary, leaves chopped
• 125g Swiss Le Gruyère Réserve AOP, finely grated
• 2 tsp olive oil, to drizzle
• 2 tbsp mixed seeds

Step by step

1. Preheat the oven to 190ºC, gas mark 5. Bring a large pan of salted water to the boil, add the butternut squash slices and simmer for 5 minutes until starting to become tender, but not yet soft. Drain carefully in a colander.
2. Scatter ⅓ of the crust crumbs on the base of a shallow (approx 2L) ovenproof dish. Layer the squash, tomatoes and red onion into the dish, sprinkling most of the crust, rosemary and cheese between the slices.
3. Finish the top with the remaining crust, rosemary and cheese, then drizzle with the oil and scatter over the seeds.
4. Place the dish on a baking sheet and cook for 35-40 minutes until the vegetables are tender and golden.