Creamy Pumpkin Bake (Print Version)

# Ingredients:

01 - 1 kg of peeled kabocha squash.
02 - 50 cl of heavy cream.
03 - Black pepper.
04 - Salt.
05 - A pinch of nutmeg.
06 - 1 clove of garlic.
07 - 120 g of Comté cheese.
08 - Butter.
09 - 2 tablespoons of olive oil.

# Instructions:

01 - Get your oven going at 180°C to warm it up.
02 - Lay out squash chunks and garlic on a baking sheet, drizzle olive oil, season, and bake for about 15 minutes.
03 - Rub a gratin dish with garlic, spread butter inside, then layer in the partially cooked squash.
04 - Stir together the cream, three-quarters of the grated Comté, nutmeg, salt, and pepper. Pour over the squash.
05 - Sprinkle with the rest of the grated cheese, then bake for 40 minutes.

# Notes:

01 - Don’t overcook the squash—it should stay a bit firm.
02 - Rubbing garlic on the dish boosts its flavor.

Back