Directions

1. Preheat the oven to 200 °C. Spray an ovenproof dish with Frylight.
2. Place cubed squash and potato into a microwave safe bowl with 1 cup of water. Cover and microwave on high for five minutes. Let sit, covered until you are ready to use.
3. While squash mixture is in microwave, spray a large frying pan with Frylight to cover the cooking surface of the pan and place on a medium heat. Wait until Frylight is clear and then add the onions and sage and cook until starting to soften, about 7-10 minutes.
4. Drain the squash and potato mix and add to the pan along with the stock, mace and garlic. Season to taste.
5. Cook for about 5 minutes, stirring occasionally until most of the broth is absorbed. Stir in the heavy cream, cooking for 3 minutes more or until slightly thickened.
6. Transfer the mix to the prepared ovenproof dish.
7. Mix together the breadcrumbs, hard cheese and parsley in a small bowl and then sprinkle this on top of the squash mixture.
8. Top with the grated Gruyere and bake for 20-25 minutes until golden and bubbling.