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Squash and Puy lentil gratin with Avèze blue cheese


Ideal accompaniment to good meat or even fish, this delicious gratin can also be used as a main course.

Ingredients for 4 persons :

  • 250 g of Avèze blue
  • 100g lentils from Le Puy
  • 1 bouquet garni
  • 600 g butternut squash, peeled and cut into small pieces
  • 2 onions
  • 30 cl of whole liquid cream
  • 40g coarsely chopped hazelnuts
  • Oil
  • 4 powdered spices
  • Salt and pepper

Squash and Puy lentil gratin with Avèze blue cheese

> Cook the lentils with the bouquet garni for 30 minutes, drain them and remove the bouquet.

> Steam the butternut squash for 5 minutes.

> Chop the onions and brown them with a drizzle of oil. Cook without coloring for 10 minutes over low heat, season.

> Cut 150 g of cheese, without crumbling it, into large pieces.

> Mix the lentils, squash, onions and cheese. Pour everything into a gratin dish.

Preheat the oven to 180 ° C (th6).

> Pour the cream into a saucepan, add the rest of the cheese (100g), not peeled, cut into small pieces and a pinch of 4 spices powder.

> Melt over medium heat, stirring regularly, pepper. When the cheese is melted, pour over the vegetables.

> Sprinkle the top of the gratin with the hazelnuts and bake for about 15 minutes.

Serve hot or warm.

Video: Healthy u0026 Fresh Lentil Salad Recipe. GetFitWithLeyla (October 2020).