FRIJE

Instructions

• 1.   Using a good knife, cut the butternut squash into approximately 3 cm cubes, and then peel the pieces (it's easier in this order). Steam the pieces for 5 minutes or cook them in a small amount of unsalted water. The pieces should be tender, but not falling apart.
• 2.   While the squash is cooking, roughly chop the smoked bacon (or cut it into very small pieces).
• 3.   Arrange the pieces of squash and bacon in a gratin dish, gently mixing them together (if the squash gets slightly mashed, it's not a problem).
  Sprinkle with chopped herbs and pine nuts to your liking.
• 4.   Season with nutmeg and pepper. Lightly salt, as the smoked bacon is already salty (personally, I don't add any salt, but I use plenty of nutmeg). Pour a dash of heavy cream (approximately 5 cl), and finish by sprinkling grated Parmesan cheese on top.
• 5.   Bake for about 20 minutes in a preheated oven at 210°C.
• 6.   Serve hot, accompanied by a green salad.