Name: Squash Gratin with Parmesan Crumble
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (70 g) grated Parmesan cheese; 1/4 cup (40 g) unbleached all-purpose flour; 1/4 cup (35 g) ground almonds; 2 tbsp (30 ml) butter, softened; 1 medium butternut squash, peeled; 2 Granny Smith apples, peeled and cored; 1/2 cup (70 g) grated Parmesan cheese; 1 clove garlic, finely chopped; 1/2 cup (125 ml) 35% cream

Ingredients

Parmesan Crumble
- 1/2 cup (70 g) grated Parmesan cheese
- 1/4 cup (40 g) unbleached all-purpose flour
- 1/4 cup (35 g) ground almonds
- 2 tbsp (30 ml) butter, softened
Gratin
- 1 medium butternut squash, peeled
- 2 Granny Smith apples, peeled and cored
- 1/2 cup (70 g) grated Parmesan cheese
- 1 clove garlic, finely chopped
- 1/2 cup (125 ml) 35% cream

Preparation

- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20 cm) square baking dish.
Parmesan Crumble
- In a bowl, combine all the dry ingredients. Add the butter and mix until the mixture is crumbly. Set aside.  
Gratin
- On a work surface, remove the seeds from the bottom of the squash. Using a mandolin, thinly slice the squash and the apples.
- Spread a quarter of the squash and apples into the baking dish. Sprinkle with a third of the cheese and the garlic. Continue with the remaining ingredients, seasoning with salt and pepper between each layer. Drizzle with the cream. Spread the Parmesan crumble over the gratin. Bake for about 1 hour or until the squash is tender. Let cool for 5 minutes.

Squash Gratin with Parmesan Crumble

Categories

Ingredients

Parmesan Crumble

Gratin

Preparation

Parmesan Crumble

Gratin

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

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