Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
Slice the
M&S baking potatoes (2)
thinly (around 5 mm thick) and carefully halve
butternut squash (400 g)
lengthways so they are slightly thinner.
3.
Add the
milk (200 mL)
,
cream (300 mL)
and
garlic (4 cloves)
to a saucepan set over a high heat and bring to the boil. Crumble in half the
stilton (100 g)
, then turn off the heat and stir everything together well until all the cheese has melted.
4.
Layer the potatoes and butternut slices into an ovenproof dish and pour over the creamy mixture. Cover with foil and bake in the preheated oven for 35 minutes.
5.
Remove the foil, and scatter over the
breadcrumbs (10 g)
,
flat leaf parsley (1 handful)
and remaining crumbled
stilton (100 g)
.
6.
Return to the hot oven to cook for a further 15 minutes, until everything is golden and bubbling, and the vegetables are tender when sliced with a knife.