Butternut squash tartiflette gratin with Reblochon

Ingredients

• 1 Butternut squash (Or 2 small ones)
• Olive oil (A drizzle for the squash and a little for the pan)
• Salt (To taste)
• Pepper (To taste)
• 300 g Lardons
• 1 Onion
• White wine (A little, optional; replace it with cream alone if necessary)
• 200 g Crème fraîche
• 1 Reblochon (Or one and a half Reblochons; cut into pieces. The transcript recommends, if possible, a farm-produced Reblochon with a green label.)

Steps

1. 1

   Preheat the oven to 200 °C. Prepare the squash and place it in an ovenproof dish.

2. 2

   Drizzle the squash with olive oil, then season it with salt and pepper.

3. 3

   Bake the squash to partially cook it for about 20 minutes; the description indicates that 20 to 30 minutes may be needed, until it is thoroughly cooked.

4. 4

   Meanwhile, heat a little olive oil in a frying pan. Add the lardons and onion.

5. 5

   Cook the lardons and onion until browned, for about 10 minutes.

6. 6

   If desired, add a little white wine, then allow it to reduce slightly. Otherwise, continue without white wine and simply use the crème fraîche.

7. 7

   Add the crème fraîche and season with salt and pepper. Stir and allow it to reduce slightly.

8. 8

   Cut the Reblochon into pieces.

9. 9

   When the squash is thoroughly cooked, pour the lardon, onion, and cream filling into the squash or into the dish.

10. 10

    Arrange the pieces of Reblochon on top.

11. 11

    Return to the oven at 180–200 °C for 15 to 20 minutes, until the Reblochon has melted and the top is golden and gratinated.

Notes

White wine is optional in the source. Any leftovers can be frozen and kept for the winter. The amount of oil, salt, pepper, and white wine is not specified in the source.

Nutrition per serving

• main course
• gratin
• French cuisine
• comfort food
• oven-baked
• cheese
• butternut squash
• autumn