Red kuri squash gratin with cheese
Ingredients
- 1 small red kuri squash organic
- 6 thin slices of smoked pork belly
- 3 garlic cloves
- yellow onion
- 80 g comté cheese
- thyme
- salt
- pepper
- olive oil
- 1 handful of walnut kernels
- mushrooms optional
Instructions
- Brush the red kuri squash (choose an organic one) and cut it into small pieces, without peeling it.
- Half the garlic cloves and finely chop the onion.
- In a gratin dish (pour some oil or cover with baking paper), arrange the cut pumpkin with the garlic cloves, chopped onion and walnuts.
- Pour a drizzle of olive oil, thyme, salt and pepper.
- Mix everything together with a spoon.
- If you wish to add mushrooms: add them at this moment mixing well with the other ingredients.
- Arrange the slices of bacon on top (or pour half of the mixture of ingredients, arrange the slices of bacon and cover with the rest of the filling).
- Cut the cheese into slices and arrange them to cover the gratin.
- Bake at 180°C for about 30 minutes. Check the cooking of the pumpkin with the tip of a knife.
- Serve with pasta or a green salad.
Notes
For a vegetarian version: replace the bacon with thin slices of smoked tofu.
For an even more autumnal version: you can add chestnuts in the gratin or on the side.
For an even more gourmet version: add some sour cream and/or a glass of white wine.