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Squash Puree

• 1kg squash (skinned, de-seeded and chopped);
• 3 tbsp. crème fraiche;
• handful of fresh basil;
• 15g Gruyere cheese (optional);
• salt and pepper to season.

Cook the squash.

Drain and place in a food processor or blender. Add the crème fraiche, the seasoning and half of the roughly torn basil leaves and blend until pureed.

Place in an ovenproof dish, cover with Gruyere cheese and grill until brown. Garnish with remaining basil.

Serve as accompaniment to roast vegetables or meat of your choice.

Alternatively, plate straight from the processor and top with grilled garlic chicken breasts.