Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Cut the butternut into 2.5cm cubes, cutting off the skin and discarding the central seeds. Steam the cubes over briskly boiling water for 20 minutes until tender (or bake under aluminium foil in the oven for 30 minutes), then drain excess water and pile into a heatproof bowl or gratin dish.
• 3.
  Bake the butternut for 10 minutes to help dry the flesh, then remove from the oven, arrange the cheese on top and bake for a further minute or 2 until melted.
• 4.
  To serve, sprinkle with sea salt and freshly ground black pepper, scatter with oregano, sage and thyme, and serve as the cheese is still melting.