Curried butternut squash gratin with coriander and preserved lemon chutney

1 butternut squash, medium size

2 shallots

3 garlic cloves

1 red chilli 

1 tablespoon mild curry powder 

250ml coconut milk

1 tablespoon grated ginger 

1 lime, juice and zest

Salt and pepper to taste

Chutney 

30 gram coriander

1 tablespoon chopped preserved lemon

1 green chilli

1 garlic clove

100ml olive oil 

White vinegar

Honey

Salt and pepper to taste

Set your oven to 180 degrees. Half and deseed the squash then finely slice and thin as you can, preferably use a mandoline. 

Bliz shallots, garlic, chilli, ginger, coconut milk, curry powder, lime juice and zest in a mixer to a sauce looking texture. Season with salt and pepper. Arrange your butternut squash slices in a cast iron skillet or an ovenproof dish and pour over the coconut sauce. Bake for 45 minutes or until soft, time depending on how thin you have sliced the squash. When five minutes remain, switch to the grill setting to get a nicely browned top. 

Meanwhile, blitz together all ingredients except the olive oil for your chutney, whilst the mixer is going, incorporate the oil little by little. Season with salt, pepper and use vinegar and honey to balance the acidity and sweetness. 

When you are happy with the colour of the gratin, let it sit for five minutes, add a few dollops of the chutney, fresh chilli, coriander and serve.