Butternut Squash Gratin with Gorgonzola
Butternut Squash Gratin with Gorgonzola is a rich and flavorful dish that combines the natural sweetness of butternut squash with the bold, creamy taste of Gorgonzola cheese. The butternut squash is peeled, sliced thinly, and layered in a baking dish. A creamy sauce made from heavy cream, garlic, and sometimes a hint of nutmeg is poured over the squash layers. Crumbled Gorgonzola cheese is sprinkled throughout the layers and on top. The gratin is then baked until the squash is tender and the top is golden and bubbly. This dish makes a sophisticated side for roasted meats or can be enjoyed as a vegetarian main course.
Ingredients
- 1 Butternut squash
- 1 Large potato
- 2 tbsp Chopped herbs parsley, chives, etc.
- 1 Egg
- 6.8 fl oz Heavy cream
- 3.4 fl oz Milk
- 3.5 oz Gorgonzola
- 0.35 oz Butter
- Salt
- Pepper
Instructions
- Preheat the oven to 356°F (th.6). Peel the butternut squash and cut it into large cubes. Peel and wash the potato, then cut it into quarters. Steam the vegetables for 20 minutes.
- In a bowl, mix the egg with half of the cream and milk, then season with salt and pepper. In a saucepan, melt the gorgonzola with the remaining cream and milk, then let it cool.
- Combine the gorgonzola cream with the egg mixture. Cut the vegetables into smaller cubes, place them in a buttered dish, add the gorgonzola mixture, and the coarsely chopped herbs. Season with salt and pepper and bake for 20 minutes. Serve hot.
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