Preheat the oven to 180 degrees C. Lightly grease four ramekins. Heat the butter in a pan, and slowly cook the onion over a low heat until golden and sticky. Divide the caramelised onion between the four ramekins. Fill with layers of butternut slices, scattering sage and seasoning between each slice. Pour enough milk into each ramekin to just cover the butternut. Scatter each with a quarter of the cheese and cover with foil. Bake for 20 minutes, then remove and top with breadcrumbs. Return to the oven and bake until golden. Serve with a glass of chilled Durbanville Hills Rosé.
(Recipe courtesy of Durbanville Hills)