Acorn squash and red onion gratin
Acorn squash, sometimes also called pepper squash, is a variety with a lovely dark green skin, sometimes lightly speckled with yellow. Delicious braised, in a gratin or in soups, it can also be served with a stew as a side dish.
Preparation - 15 min.
Cooking -
Ingredients
Serves 4
- 2 acorn squashes, cut in 2-mm slices
- 1 red onion, finely sliced
- 5 g dehydrated truffle slices
- 250 mL (1 cup) milk
- 250 mL (1 cup) 35% cooking cream
- 30 mL (2 tablespoons) Favuzzi olive oil
- 150 g grated Emmentaler cheese
- Porcini and Salt seasoning, to taste
Preparation
- Preheat the oven to 180°C (350°F).
- Rehydrate the truffle slices in a bit of water for a few minutes.
- Combine the squash and red onion in a bowl. Add the cream, milk and oil, then season with salt and pepper.
- Transfer to an oven-safe dish and cover with the truffle slices and cheese. Sprinkle with porcini salt and bake for 45 minutes.
- Just before serving, garnish with a mix of fresh herbs (parsley, chervil, dill and chives).
