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Preparation25 minutes

Cooking45 minutes

People4

BUTTERNUT AND LEEK GRATIN

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Ingredients

  • 1 pound butternut squash
  • 2 leeks
  • 1 diced onion
  • 1 cup heavy whipping cream
  • 1 cup shredded cheddar
  • 1 Tbsp olive oil
  • 1 tsp nutmeg
  • salt and pepper

Recipe

  1. Clean and finely chop the leeks.
  2. Peel the butternut squash, remove the seeds, finely cut and steam for 5 minutes.
  3. Heat the sauté pan at ⅔ of the maximum power of the stove, test the heat using the “water drop” technique.
  4. Add olive oil and onions, cook for 5 minutes then add the leeks.
  5. Continue cooking for 5 minutes then add the cream and nutmeg, and cook for an additional 5 minutes.
  6. Remove from heat and add the pre-cooked butternut, season to taste.
  7. Spread with shredded cheese and put in the oven for 35 minutes.

Tip: you can substitute the dairy cream by plant cream, same for the cheese.

CRISTEL products used for the recipe BUTTERNUT AND LEEK GRATIN

27/10/2026 21:03:28