An easy recipe that involves baking butternut squash in the oven, bringing out a subtle nutty flavor in this delicious fall vegetable—and saving you the hassle of peeling it! Just be careful not to cut yourself while slicing it.
Updated on 28 March 2025 by
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Gratin de potimarron : Portions
ForIngredients for Gratin de potimarron
1 tsp of nutmeg You can also use gingerbread spice mix to add a little more flavor (see the recipe for pumpkin-coconut soup)
salt, pepper
Gratin de potimarron : instructions
- 1Preheat the oven to 170°C.
- 2When cutting a butternut squash, be very careful, as you would with any gourd... First, insert your knife near the center, and once it’s firmly in place, slice downward. Then simply turn the squash and repeat the process to cut it in half.
- 3Using a tbsp, remove the seeds, and cut the pumpkin into four or six pieces, depending on its size.
- 4Bake the pumpkin in the oven for 45 minutes. Be careful not to burn the flesh, as this will affect the taste of the gratin.
- 5Once cooked, you can easily separate the flesh from the skin using a tbsp. The skin of the pumpkin is also edible, but personally, I prefer to leave it off when making a gratin!
- 6In a mixing bowl, mash the pumpkin flesh into a purée.
- 7Add the crème fraîche, spices, salt, and pepper.
- 8Spread the mixture into a baking dish, top with grated Parmesan cheese, and bake for 10 to 15 minutes in an oven preheated to 220°C.
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