Butternut Squash Gratin

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Butternut squash		200g
Bacon rasher		2
Olive oil		as required
Onion		1/2
Flour		2 tbsp
Soya milk		200ml
Miso (white, sweet)		2-3 tbsp
Mozzarella cheese		80g
Italian parsley		as required
Sea salt		as required
Pepper		as required

Method

Cook

40min

Preheat the oven 180C.

Peel the squash and slice 1-2mm thick wedges. Finely chop the onion.

Keep some parsley aside for the garnish and roughly chop the rest.

Cut the bacon 1.5cm pieces and fry in olive oil on medium heat until very crispy. Remove and pat dry the excess oil.

In the same pan, put the butternut squash and fry both sides well, season with salt & pepper.

In the meantime, in another pan, heat up the olive oil and add the onion from Step 2. Season with salt and allow to soften, then sprinkle with flour and mix well.

Add the soya milk and stir well, bringing to the boil. Add the miso and mix well.

Put the squash, bacon and soya milk mixture into an ovenproof dish.

Add the cheese (pulled into pieces) and parsley and bake until the top is nice and golden. Garnish with the parsley and serve.

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