Entremont Organic Emmental cheese and butternut squash au gratin
- 1 butternut squash
- 2 tablespoon crème fraîche
- 3 eggs
- 10 cl chicken stock
- 1 clove garlic
- 1 white onion
- 60 g grated Entremont organic Emmental cheese + 40 g
- 1 bunch chives
- Salt and pepper
Preheat the oven to 180°C.
Finely chop the onion and the garlic clove.
In a bowl, mix the eggs and the crème fraîche.
Cut the butternut squash in half.
Peel with a knife and remove the centre using a spoon.
Cut the flesh into cubes.
Lightly brown the onion in a drizzle of olive oil, and add the garlic.
Add the butternut squash cubes with 10 cl of chicken stock and continue cooking until the squash is cooked.
Coarsely mash the butternut squash and then stir in the eggs, cream, and 40 g of grated Entremont organic Emmental cheese.
Season and add a little grated nutmeg to taste.
Put the mixture in a buttered and floured mould.
Generously sprinkle with grated Entremont organic Emmental cheese.
Bake for 20-30 minutes.
Photo credit: Stéphanie Iguna @LaFoodFactory