Butternut squash gratin with hazelnut sage topping

Peel the butternut squash with a potato peeler and halve it lengthwise carefully.

Scoop out the pulp and seeds and slice the squash fairly thin all the way across.

Add a splash of cream and milk to the baking dish with a little salt, cracked black pepper and nutmeg. Layer the squash, adding cream, milk and seasoning with every layer.

Top the final layer with a generous helping of Grana Padano and bake at 400F on the top rack for 25 to 30 minutes, until golden brown and bubbly.

Roughly dice toasted bread and a handful of roasted hazelnuts; toast them in a few spoons of butter in a hot pan for a few minutes until crisp. Add torn sage at the end.

When the gratin is golden, bubbling and very tender, take it out of the oven and top with the crispy hazelnut topping.