Squash & turnip bake

Adapted slightly from an Ottolenghi recipe in The Guardian Weekend 26th October 2013

This is an easy recipe to assemble and throw in the oven on a week night. While it cooks you have time to do other things!

Serves 3 and is very tasty with green veg.

1 seasonal squash, peeled & diced

1 medium turnip, peeled & diced

3 slices crusty bread

60g gruyere, grated

60g emmental, grated

150ml double cream

250ml white wine

2-3 tsp mustard

1 garlic cloves, crushed

1/2tsp grated nutmeg

10 sage leaves, chopped

salt & white pepper

Heat the oven to gas 5/190C.
Toast the bread.
Take a reasonably deep dish & spread the squash & turnip pieces on the bottom. Lay the toasted bread on top n& sprinkle the grated cheese over the top of that.
Put the cream, wine, mustard, garlic, nutmeg, sage, salt & pepper in a saucepan and heat gently, stirring often.
Once the cream mixture is warm, pour it over the pieces of bread and vegetables.
Cover the dish with foil and bake for 1 hour. Remove the foil and bake for a further 15 minutes so it goes golden on top.
Eat, and resist the temptation to mop up extra sauce with additional slices of bread...

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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