This make-ahead supper dish is like a savoury bread pudding. It improves if left to sit for a few hours before being baked to crunchy-topped perfection. Use milk and cream instead of stock for a richer result
3 tbsp olive oil, plus extra for the dish
1 winter squash or pumpkin, about 1.2kg, de-seeded and peeled if the skin is tough, and cut into 3cm cubes or slices 2 tsp brown mustard seeds (optional)
2 tsp English mustard 2 tbsp chopped chives 2 eggs 1 egg yolk 500ml strong vegetable stock 150ml double cream 150g Gruyère cheese, grated Salt and pepper 300g sourdough bread, torn or cut into large chunks
1 garlic clove, peeled and chopped 150g mixed mushrooms, halved or sliced depending on size
Step 1) Pre-heat the oven to 200°C, Gas Mark 6 and lightly oil a medium-large, heatproof baking dish. Toss the squash with 2 tbsp olive oil and the mustard seeds, if using. Spread the mixture in a roasting tin and cook for 25-30 minutes until browned. Set aside to cool slightly.
Step 2) Meanwhile, whisk the mustard, chives, eggs, egg yolk, vegetable stock, double cream and 50g of the Gruyère together, seasoning it to taste. Put the bread in the baking dish and pour two-thirds of the stock mixture over.
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Step 3) Gently heat the garlic and the remaining tbsp of oil in a large frying pan. Once it begins to sizzle, turn up the heat and add the mushrooms, stirring briskly for a couple of minutes
until browned. Season and set aside. Gently spoon the roast squash and garlic mushrooms in and around the bread. Pour in the rest of the stock mixture, scatter with the remaining Gruyère and cover with foil. At this point the panade can be left in the fridge for a few hours. Bake for about 40 minutes, remove the foil and cook for 10 minutes more, until golden.