BUTTERNUT AND LEEK GRATIN

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.