Pasta and Butternut Squash Gratin
Healthy, because
Even smarter
Butternut squash is rich in potassium, which stimulates kidney and bladder function, while fennel's essential oils soothe the stomach and intestine.
Coarsely chopped walnuts or cashew nuts spinkled on top of this gratin provide protein and added texture. The pecorino can also be replaced by another hard cheese such as parmesan.
Ingredients
- Ingredients
- 10 ozs Butternut squash (only pulp)
- 10 ozs vegetable stock
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp Crème fraiche
- 1 tsp butter
- 1 Fennel bulb
- ½ Zucchini
- 9 ozs Penne
- ½ bunch parsley
- 3 eggs
- 2 Tbsps butter
- 3 Tbsps coarsely ground pecorino romano
- butter (for the pan)
Preparation steps
Preheat the oven to 400°F.
Cube the squash and place in a baking dish. Cover with enough vegetable stock that the squash is barely covered. Cover and cook for about 15 minutes, until the squash is soft. Pour through a sieve. Season with salt, pepper and nutmeg. Add the creme fraiche and butter. Puree with a hand blender and set aside.
Rinse the fennel and cut into small pieces. Blanch in boiling salt water for 5 minutes. Rinse in cold water and drain. Rinse the zucchini, cut into small pieces and blanch for 2 minutes in boiling salt water. Remove, rinse in cold water and drain.
Cook the penne in plenty of boiling salt water until al dente. Rinse in cold water and drain. Rinse the parsley, drain and chop coarsely.
Separate the eggs. Beat the egg yolks with salt and melted butter until creamy. Mix in the penne, fennel and zucchini. Add half of the squash. Beat the egg whites until stiff and fold with 2 tablespoons of pecorino. Fold the egg mixtures together, adding the parsley.
Grease four small ramekins with butter. Add the egg mixture and top with the last pieces of pumpkin. Sprinkle with the remaining cheese.
Bake for 30 minutes, until golden brown. Let sit in the oven (switched off) for 15 minutes. Remove from the ramekins and serve warm.
