Butternut Squash Tartiflette with Reblochon

Ingredients

• 1.7 kg butternut squash (approximately)
• 450 g Reblochon (1 whole cheese)
• 20 cl full-fat crème fraîche
• 250 g lardons
• 1 onion (large)
• 1 gousse garlic
• 2 tbsp olive oil
• 0.5 tsp nutmeg
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Preheat the oven to 190°C.

2. 2

   Prepare the butternut squash: peel it, remove the seeds, and cut it into cubes.

3. 3

   Thinly slice the onion and mince the garlic clove.

4. 4

   In a pan with the olive oil, brown the lardons with the onion and garlic.

5. 5

   Add the butternut squash cubes and sauté for a few minutes.

6. 6

   Stir in the full-fat crème fraîche, nutmeg, salt, and pepper.

7. 7

   Transfer the mixture to a baking dish.

8. 8

   Cut the Reblochon in half or into slices and arrange it on top of the dish.

9. 9

   Bake for 25 minutes at 190°C, until the cheese is nicely browned and the butternut squash is tender.

Notes

The cooking time may vary slightly depending on the size of the butternut squash cubes. Check for tenderness with the tip of a knife.

Nutrition per serving

• butternut squash
• tartiflette
• Reblochon
• autumn
• bake
• main course
• Savoyard