If summer continued throughout the month of October, the least we can say is that it definitely gave way to fall. It is therefore the long-awaited moment of the year when we draw her most comforting recipes ! Veal blanquette, chicken soup, shepherd’s pie… Everyone has their favorite dish that they cook as soon as the temperatures drop and for Julie Andrieuher favorite recipe to counter the effects of autumn, it is a delicious butternut macaroni gratin. Pasta and squash have always been a happy marriage and this gratin proves it once again. that is how treat yourself for just a few euros !
A good, economical family recipe
It’s the end of the month and there’s not much left in your cupboards? If a butternut lingers in the fridge, now is the time to enhance it! And to do it in the best possible way, Julie Andrieu offers us her recipe for butternut macaroni gratin. Gratin is a family dish that always brings smiles to the faces of young and old gourmands alike. It is therefore a safe bet, and even a great ally when it is necessary cook something that everyone will like. The culinary journalist therefore had the fabulous idea of adding butternut to her traditional pasta gratin. The sweetness of the squash pairs wonderfully with the stringy cheese and impeccably crispy crust. If your mouth is watering, no doubt, it’s time to get into the kitchen!
The list of ingredients for a gratin for at least 3 people:
- 225 g short pasta
- ½ butternut squash (around 700 g)
- 1 onion
- 90 g of grated 24-month Comté cheese
- 50 g grated parmesan
- 10 cl of fermented milk
- 1 good tablespoon of heavy cream
- 7 cl of chicken or vegetable stock
- 4 sage leaves (or rosemary)
- 2 tbsp olive oil
- Salt and pepper
The steps of the recipe:
- Start by peeling the squash. Cut it into pieces and steam them for about 25 minutes. After 15 minutes, remove 1/3 of the squash pieces, reserve them then continue cooking for the rest.
- Peel and finely slice the onion. Brown it in a pan over low heat with 1 tablespoon of olive oil. Season with a little salt.
- Meanwhile, heat the broth.
- When cooked, drain the squash pieces. Place them in a blender and mix them finely with the well-cooked onion, fermented milk, cream, broth, sage and half of the cheeses. Add salt and pepper.
- Preheat the oven to 200°C, fan-assisted heat.
- Cook the pasta more “al dente” than usual by removing it 1 to 2 minutes before the instructions on the package. Drain them and mix them with the sauce. Add the reserved squash cubes, previously cut into smaller pieces.
- Oil a gratin dish. Spread the pasta in the dish, pack it well and cover with the rest of the cheeses. Bake for 18 min.
How to store butternut squash?
The great thing about butternut squash is that you can keep it for a very long time. In fact, when it is placed in favorable conditions, it can be kept for several months without losing its taste qualities! To do this, it must be whole and stored in a cool, dry place. This way you can keep it for 6 to 10 months. Be careful though that it is very firm, especially at the ends. If you feel it softening, this is a sign of rot. If you have started a squash, but have not completely consumed it, wrap it carefully in cling film and place it in the fridge. It is advisable to eat it within 3 days.
Read also :
⋙ Butternut crozets gratin: the super comforting recipe for the whole family
⋙ Super gourmet potato gratin: Philippe Conticini’s secret ingredient
⋙ Macaroni gratin by Laurent Mariotte and his tip so that it is not dry