Add the Thyme: Add the thyme leaves, season and cook for another 5 minutes until soft.
Mash the squash: Roughly mash the butternut squash and add the cream and some of the cheese, stirring well. Cook for another 2 minutes.
Bake the squash: Transfer the cooked butternut squash into a gratin dish. Top with cheese and sprinkle the breadcrumbs. Bake in the oven for 15-20 minutes until golden brown. Enjoy piping hot!