Butternut squash au gratin stuffed with rice and vegetables, with morbier cheese

Butternut squash au gratin stuffed with rice and vegetables, with morbier cheese

Preparation
20 min
Cooking
60 min
People
4 people
Difficulty
Easy

Ermitage cheese used : Morbier

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Ingredients

  • Morbirer 1 portion of morbier Ermitage
  • 1 butternut squash
  • Arborio-Reis 30g of rice
  • broccoli 5 florets of broccoli
  • mushrooms of Paris 4 mushrooms of Paris
  • carrotts 1 carrot
  • cream 2 tablespoons of liquid cream
  • salt Salt
  • pepper Pepper

Preparation

  1. Cut the butternut squash in half lengthwise and wrap separately in aluminium foil.
  2. Preheat your oven to 200°C (gas mark 6-7) and bake for about 1 hour.
  3. Peel the carrot and cut it into thin slices.
  4. Peel and chop the mushrooms.
  5. 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.
  6. Cook the rice according to the instructions on the packet.
  7. Heat a little fat and fry the mushrooms for 5 minutes.
  8. Mix the cooked rice and vegetables together.
  9. Hollow out the butternut squash halves and pour the flesh into the bowl.
  10. Divide the filling between the butternut squashes.
  11. Drizzle with liquid cream and add the diced Morbier cheese.
  12. Preheat the oven to 200°C (gas mark 6-7) on grill mode and brown for 5 minutes.