📝 Instructions:
1. Prepare the ingredients:
- Preheat your oven to 180°C .
- Cut the butternut squash into medium-sized cubes, after peeling and seeding it.
2. Cooking the butternut squash:
- Steam the butternut squash cubes for about 10 to 15 minutes, until tender. Test the doneness by pricking a piece with the tip of a knife; it should go in easily. Set aside.
3. Preparation of spinach:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped garlic and sauté for 1 to 2 minutes until lightly browned.
- Add the fresh spinach and sauté for 3 to 4 minutes, just until slightly wilted. Drain excess water if necessary.
4. Assembling the gratin:
- In a baking dish , arrange half of the butternut squash cubes in an even layer.
- Add half of the spinach on top.
- Repeat with another layer of butternut squash and spinach.
- Pour the crème fraîche evenly over everything.
- Season with salt and pepper to taste.
5. Add the comté and cook:
- Sprinkle generously with grated comté to form a nice golden crust during cooking.
- Place the dish in the oven and bake for 20 to 25 minutes , until the gratin is golden brown and the cheese is bubbly on top.
6. Serve:
- Remove the gratin from the oven and let it rest for a few minutes before serving.
- Enjoy it hot as a main dish or as a side dish.
Preparation tips:
- Variation : You can add crushed nuts to add crunch or replace the comté with Gruyère or Emmental according to your preference.
- Tips : For a lighter version, use low-fat crème fraîche. If you want a creamier gratin, double the amount of crème fraîche.
