Gratin de potimarron
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour
Instructions
Preheat the oven to 170°C.
When 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.
Using a tbsp, remove the seeds, and cut the pumpkin into four or six pieces, depending on its size.
Bake the pumpkin in the oven for 45 minutes. Be careful not to burn the flesh, as this will affect the taste of the gratin.
Once 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!
In a mixing bowl, mash the pumpkin flesh into a purée.
Add the crème fraîche, spices, salt, and pepper.
Spread 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.