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
- 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.