So choosing butternut squash as a vehicle for wonderful ingredients is a no brainer. In this case, cheese. God, I love cheese. This is kind of a gratin / dauphinoise / hot mess but it's creamy, tasty and cheesy, and I am down with that.
Blue Cheese Butternut Squash Dauphinoise
1 x butternut squash
500ml semi-skimmed milk
150g St Agur cheese (or any blue you like)
1 clove garlic
2 tbsp cornflour
Salt & pepper, to taste
Serves 4 / 8 WW points
1. Preheat oven to 190 degrees / gas mark 5 and lightly spray a lasagne dish with Frylight.
2. To make it easier to cut, pierce your butternut squash a few times all over and microwave for 3 minutes. Then peel, deseed and chop the whole lot into thin slices.
3. Chop up your leek into thin slices and set aside.
4. In a saucepan simmer the milk, then add the cornflour (combine the flour with a drop of milk or water first to form a paste, so it doesn't go lumpy).
5. Add a tsp of rosemary, crush your garlic into it, a sprinkle of salt and pepper, then crumble the St Agur into the milk then simmer for 15-20 minutes on a medium heat, stirring occasionally.
6. Add about half of the squash and leek into the bottom of your lasagne dish, then sprinkle half the mozzarella over the top.
7. Drizzle over about half the milky sauce, then add the remainder of the vegetables on top.
8. Drizzle the remainder of the milky sauce over the second layer of veg, trying to give a fairly even coverage, then sprinkle the remainder of the mozzarella over the top.
9. Bake for 40-45 minutes until the squash is soft and the cheese is all golden and melty.
10. Serve with some green veg. This also freezes really well - I'd actually say it tasted better after being frozen - so save some for later too!
Yeah, I know it's a big old mess at the end but it's tasty and cheesy and actually totally good for you too. Hooray!