7,4 / 10
ready in 1 hr 5 min.
This gratin is packed with protein and calcium from the cheese and fiber from the squash.
If you don't have panko breadcrumbs, another variety of breadcrumb should work. Just make sure it's not Italian-style.
Author of this recipe:
Preheat the oven to 400°F.
Spread the butternut wedges out on a baking tray. Squash the garlic and add to the tray, unpeeled, with the sprigs of rosemary. Drizzle with oil, season with salt and ground black pepper and bake in the oven for around 25 minutes.
For the crumble, mix together the panko, chopped rosemary, parmesan and butter.
Take the squash out of the oven. Peel the garlic cloves, discard the rosemary sprigs and divide the squash and the garlic between 4 ovenproof ramekins. Pour over the cream and scatter with the crumble. Bake in the oven for 15 minutes until golden-brown.
Serve garnished with thyme.