Recipe for cheesy butternut squash bake

Butternut squash and sliced potatoes cooked in a creamy cheese sauce flavoured with garlic and sage is perfect as a meal on its own. Do as Stella McCartney says and have a meat-free Monday.

What you need:
1 large butternut squash, about 900g
750g potatoes, peeled and thinly sliced
2 cloves garlic, crushed
30ml olive oil
300ml reduced-fat crème frâiche
150g Edam cheese wedge, grated
8 sage leaves

The work:

Preheat the oven to 200ºC, 400ºF, gas mark 6.

Peel the squash and thinly slice the trunk into thin rounds. Halve the bulb end and scoop out the seeds. Thinly slice.

Place the squash and potatoes in a large bowl and toss with the olive oil and the garlic, season with salt and freshly ground black pepper.

Place half this mixture in the base of an ovenproof dish.

Mix the crème frâiche with the cheese and spoon half this mixture over the vegetables.

Top with the remaining vegetables and spoon the remaining cheese mixture over the top. Arrange the sage leaves on top.

Cover tightly with foil and bake for 45 mins, until the vegetables are tender.

Return to the oven and cook uncovered for a further 10 mins until the topping is golden.