Butternut squash and leek gratin

1 Heat the oven to 180°C/fan 160°C/gas 4. Spray a 1 litre ovenproof baking dish with oil.

2 Steam the squash for 6–8 min until almost tender.

3 Spray a large non-stick frying pan with oil and set over a medium heat. Add the leeks and cook, stirring occasionally, for 5–6 min until softened. Add the garlic and thyme, and cook, stirring, for 1 min more. Add the stock and bring to the boil. Remove from the heat and stir in the soft cheese.

4 Put half the squash in the baking dish, spoon over half the leeks with half the liquid, then repeat and top with the parmesan. Cover with baking paper and foil and bake for 30 min. Remove the foil and paper, then bake for a further 5–10 min until golden.