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Butternut Squash & Comté Pasta Gratin

Vegetarian Gratin Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 25 minutes
Energy: 646 kcal / serving

Instructions

  • 1.   Preheat the oven to 180°C (350°F).
  • 2.   Cut the butternut squash in half and remove the seeds. Slice it into strips, remove the skin, and dice it.
    Arrange the diced butternut squash on a baking sheet lined with parchment paper. Bake for 15 minutes. Check the doneness by inserting a knife, which should go in easily.
  • 3.   Meanwhile, cook the fusilli according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Transfer them to a mixing bowl.
  • 4.   Add the cooked butternut squash, dried thyme, heavy cream, and half of the grated Comté cheese to the mixing bowl. Pour everything into an oven-safe gratin dish. Sprinkle the remaining Comté cheese and breadcrumbs on top. Bake for 25 minutes at 180°C (350°F) until the top is lightly golden. Serve hot!

Ingredients for servings

  • 1 small butternut squash
  • 300 g of pasta
  • 150 g of Comté cheese
  • 5 tablespoon of liquid fresh cream
  • 3 tablespoon of breadcrumbs
  • 1 pinch of dried thyme

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    646 kcal
    32 %
  • Fat
    27,1 g
    39 %
  • of which saturated
    17,09 g
    85 %
  • Carbohydrates
    71,12 g
    27 %
  • of which sugar
    3,09 g
    3 %
  • Protein
    26,53 g
    53 %
  • Fibers
    3,31 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.