Butternut squash au gratin stuffed with rice and vegetables, with morbier cheese
Ingredients
-
1 portion of morbier Ermitage
-
1 butternut squash
-
30g of rice
-
5 florets of broccoli
-
4 mushrooms of Paris
-
1 carrot
-
2 tablespoons of liquid cream
-
Salt
-
Pepper
Preparation
- Cut the butternut squash in half lengthwise and wrap separately in aluminium foil.
- Preheat your oven to 200°C (gas mark 6-7) and bake for about 1 hour.
- Peel the carrot and cut it into thin slices.
- Peel and chop the mushrooms.
- Bring a pan of salted water to the boil. Dip the carrots. Cook for 5 minutes and then add the broccoli florets. Continue cooking for 5 minutes. Drain.
- Cook the rice according to the instructions on the packet.
- Heat a little fat and fry the mushrooms for 5 minutes.
- Mix the cooked rice and vegetables together.
- Hollow out the butternut squash halves and pour the flesh into the bowl.
- Divide the filling between the butternut squashes.
- Drizzle with liquid cream and add the diced Morbier cheese.
- Preheat the oven to 200°C (gas mark 6-7) on grill mode and brown for 5 minutes.
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