Squash parmigiana

Method

1. Preheat the oven to 200°C/180°C fan/gas 6. Cut the squash into small, chunky, 1cm thick slices and arrange on a roasting tray.  Toss in olive oil to lightly coat, and season with salt and pepper.  Cover the dish tightly with foil and bake for 30-35 minutes or until the squash is just tender when pierced with the tip of a sharp knife.
2. Meanwhile, add the olive oil to a large frying pan over a medium heat, add the garlic and as soon as it starts to sizzle, add the tinned tomatoes, passata and oregano. Simmer for 25 minutes, stirring regularly, until the sauce is thick.  Add the vinegar and sugar for the final 10 minutes of cooking.  Season well with salt and black pepper. 
3. Remove the squash from the oven, uncover and pour away any excess liquid. Find a shallow baking dish that will fit the roasted squash in one layer in the bottom.  Arrange the squash in the dish.  Spoon over the tomato sauce. Put the cream into a small pan with the garlic and simmer rapidly (watch it like a hawk so it doesn’t boil over or burn on the bottom) for 4-4½ minutes, stirring now and then, until it has reduced a little and coats the back of a wooden spoon. Take off the heat, stir in 50g of the grated parmesan, then season to taste.
4. Pour the parmesan cream in an even layer over the top of the tomato sauce and sprinkle with the rest of the parmesan cheese. Bake for 20-25 minutes until richly golden and bubbling. Remove from the oven and leave to rest for 5-10 minutes before serving.