Butternut Creamy Bake (Print Version)

# Ingredients:

01 - 1 large butternut squash.
02 - 100 ml of water.
03 - 1 garlic clove.
04 - A dash of milk, about 100 ml.
05 - 1 bay leaf.
06 - 50 grams of grated Comté cheese.
07 - 50 ml of heavy cream.
08 - A small knob of butter.
09 - Salt, pepper, and a bit of nutmeg to season.

# Instructions:

01 - Peel the squash, get rid of the seeds, and use a mandoline to slice it thin.
02 - Simmer the slices for 15 minutes in a mixture of milk and water, along with garlic, bay leaf, and seasonings.
03 - Rub some butter on the baking dish, arrange the squash slices with the cooking liquid, then pour in the cream and sprinkle the nutmeg.
04 - Top it all off with the grated Comté and bake at 210°C for 30 minutes until the top is golden and bubbly.

# Notes:

01 - Thin slices are crucial to make sure the squash cooks evenly.
02 - Cooking the squash beforehand lets it soak up the broth’s flavor.

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