butternut walnut gratin
Butternut Walnut Gratin
Prep Time
20 mins
Cook Time
35 mins
Precook
15 mins
Total Time
55 mins
 

A winter comforter in one dish with pre-roasted butternut squash, leeks, ready prepared chestnuts, a subtle warming sprinkle of smoked paprika and topped with toasted walnuts for the crunch that cling to a layer of melted cheese.

Course: Main, Main Course, Supper
Cuisine: French
Keyword: butternut dishes, cheesy, gratin
Servings: 4 people
Calories: 400 kcal
Author: Jill Colonna
Ingredients
  • 500 g (18oz) butternut squash (weight with seeds removed), cut into rough cubes
  • 1 tbsp olive oil
  • 2 leeks cut into slices
  • 200 g (7oz) pre-cooked chestnuts I use vacuum-packed but in jars or tins are good too *
  • 110 g (4oz) half fat thick crème fraîche 12% fat
  • 175 g (6oz) Emmental cheese grated
  • 50 g (2oz) walnuts
  • 1 tbsp fresh parsley finely chopped
  • salt & pepper to taste
  • 1/2 tsp smoked paprika
Instructions
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

    Prick the butternut squash's skin and roast it whole (or pumpkin) in the oven for 15 minutes until the skin starts blistering. Remove and leave to cool slightly. Alternatively, prick the skin and put on high in the microwave for 10 minutes.

  2. Heat the olive oil in a large non-stick frying pan and gently sauté the sliced leeks for about 10 minutes until softened. Set aside.

  3. When the squash is easier to handle, peel off the skin and cut in 2 using a good knife. Remove the seeds with a spoon (don't discard) and cut the softened squash into rough chunks.

  4. In a gratin dish, throw in the slightly softened squash chunks, the leeks and cooked chestnut. 

  5. Top with the crème fraîche by dolloping on some spoonfuls in regular intervals, add a touch of salt and pepper to taste and sprinkle lightly and evenly the smoked paprika. 
  6. Top the lot with the cheese, walnuts and parsley. 

  7. Bake in the oven for 30-35 minutes or until the cheese is bubbling and golden.

Recipe Notes

Serve with a good French baguette and a chilled white such as a Riesling from Alsace. If you can't find chestnuts, replace with fresh mushrooms that have been dry fried separately until they lose their juices (so beautifully concentrated in flavour).

I've added smoked paprika but if you prefer, add 100g of pre-fried lardons or bacon bits.

Jill Colonna

MadAboutMacarons.com