Pumpkin Sage Gratin

SERVES 6 TO 8

PREP & COOK 1 HOUR, 50 MINS

2 x 700g butternut pumpkin halves

1 cup shredded parmesan

2 tblsps thinly sliced fresh sage leaves

1 large chicken stock cube, crumbled

300ml carton pure cream

2 tblsps Dijon mustard

1 Spray base and sides of a 23cm x 30cm x 6cm deep, rectangular ovenproof dish (8-cup capacity) with olive oil.

2 Peel pumpkin. Remove seeds. Cut crossways into 5mm thick slices. (You will need 1.2kg trimmed weight).

3 Arrange one-third of the pumpkin, slightly overlapping, over base of prepared dish. Sprinkle with ¹⁄³ cup parmesan and 1 tblsp sage. Repeat layering with remaining pumpkin, parmesan and sage, finishing with parmesan.

4 Dissolve stock cube in 2 tblsps boiling water in a large heatproof jug. Add cream and mustard. Season with salt and white pepper. Whisk well. Pour over pumpkin mixture. Cover tightly with a sheet of oiled foil.

5 Cook in a moderate oven (180C) for 1 hour. Remove foil. Cook for a further 30 minutes, or until golden brown and pumpkin is tender. Remove. Stand for 5 minutes. Serve.