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.
2 of your 5 a day
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 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
Method
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 for5 minutes until starting to become tender, butnot yet soft. Drain carefully in a colander.
Scatter ⅓ of the crust crumbs on the baseof a shallow (approx 2L) ovenproof dish. Layerthe squash, tomatoes and red onion into thedish, sprinkling most of the crust, rosemary andcheese between the slices.
Finish the top with the remaining crust,rosemary and cheese, then drizzle with theoil and scatter over the seeds.
Place the dish on a baking sheet and cookfor 35-40 minutes until the vegetables aretender and golden.
Cook’s tip
Any leftover Gruyère is great in toasties or can be finely grated and frozen in a sealed bag or lidded tub, ready for next time.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,502kJ/ 360kcals |
|---|---|
Fat | 18g |
Saturated Fat | 6.9g |
Carbohydrates | 31g |
Sugars | 15g |
Fibre | 6.6g |
Protein | 14g |
Salt | 1g |
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