Servings: 6

2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
1 onion, sliced 1 onion, sliced
4 garlic cloves, crushed 4 garlic cloves, crushed
3 teaspoons fennel seeds 3 teaspoons fennel seeds
2 tablespoons brown sugar 2 tablespoons brown sugar
¼ bunch fresh thyme, leaves picked, plus extra to serve ¼ bunch fresh thyme, leaves picked, plus extra to serve
1000g passata 1000g passata
¼ bunch flatleaf parsley, leaves picked, finely chopped ¼ bunch flatleaf parsley, leaves picked, finely chopped
30g unsalted butter, roughly chopped 30g unsalted butter, roughly chopped
2 butternut squash (about 750g each), peeled, halved lengthways, seeds removed, sliced into 3-4 mm slicds 2 butternut squash (about 750g each), peeled, halved lengthways, seeds removed, sliced into 3 to 4 mm slicds
150g brie, roughly chopped 150g brie, roughly chopped
150g comté cheese, finely grated 150g comté cheese, finely grated
3 tablespoons pumpkin seeds 3 tablespoons pumpkin seeds

Heat the oven to 220°C/200°C fan/gas 7/428°F. Heat the oil in a medium saucepan over a medium heat, then add the onion, garlic, fennel, sugar, and thyme. Cook, stirring frequently, for 8 to 10 minutes or until the onion starts to caramelise.
Pour over the passata and bring to the boil, then stir in the parsley. Turn the heat to low and simmer for 10 minutes. Remove from the heat, stir in the butter and season to taste. Spoon a third of the sauce over the base of the dish.
Arrange the squash decoratively, then spoon over the remaining sauce and scatter with the cheeses. Cover with baking paper, then foil, and bake for 1 hour. Remove the foil and paper, then sprinkle over the pumpkin seeds and a few thyme leaves. Return to the oven uncovered for a further 20 to 25 minutes until the squash is cooked through and the top is golden. Let stand for 15 minutes before serving.