Freezing temperatures have officially arrived in the south of France, which means its time for casseroles, lasagnas, and gratins! Any dish that helps warm you up is a good option in November, and I've found one that utilizes my favorite Fall staple: The Butternut Squash. I'm always on the hunt for a new recipe, and I can say with certainty that this one is oringal, easy, and tasty. GIve it a go!
Chicken and butternut gratin with peanuts and fourme d'Ambert*
150g chicken breast cut into cubes
1 Butternut Squash (about 1kg)
1. Preheat the oven to 150ºC (th.5). Rub olive oil into a casserole dish. Peel the butternut squash, cut in two, then into thin slices. Place half of them into the dish. Sprinkle with salt and pepper.
2. Grind up the peaunts and sprinkle them over the squash, then add the chicken and half of the cream. Cover with the rest of the squash and the cream. Add more salt and pepper.
3. Top with the fourme d'Ambert cut into cubes. Place in the oven for 1 h 15.
-from the book Gratins by Audrey Le Goff
*La fourme d'Ambert can be substituted with any other blue cheese. Being partial to Italian cheeses myself, I used Gorgonzola for this recipe. An excellent alternative!
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