Step 1

Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.

Step 2

Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.

Step 3

Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.