Hokkaido Squash Gratin with Mushroom and Leek
Directions
- 1Remove the seeds from the pumpkin and slice it into thin pieces. Blanch it in lightly salted water for about 4 mins, then drain and set aside.
- 2Wash the leek thoroughly and cut it into thin rings. Slice the champignons and king oyster mushrooms into thin pieces as well.
- 3In a large pan, heat some olive oil over medium heat. Add the minced garlic and sauté for about a minute. Add the butter, fresh sage, and thyme, and cook for 2-3 minutes. Deglaze the pan with a splash of sake or white wine.
- 4Add the leeks and cook for another 2-3 minutes.
- 5Pour in the cream and milk, letting the mixture simmer for 3 minutes. Season with salt, pepper, and a bit of grated nutmeg.
- 6Pour the leek and mushroom mixture into a baking dish. Layer the pumpkin slices on top.
- 7Grate fresh nutmeg and sprinkle the grated Gruyère and Pecorino cheese evenly over the top. Garnish with a few mushroom slices and sage leaves.
- 8Preheat the oven to 165°C. Bake the gratin for 25 minutes. If the cheese is browning too quickly, cover the dish with foil. Increase the temperature to 180°C and bake for an additional 15 minutes, or until the top is golden and bubbly.
- 9After baking, let the gratin rest for about 5 minutes. Serve drizzled with pumpkin seed oil and crispy fried sage leaves.
Ingredients
- 550 g Hokkaido pumpkin
- 150 g champignons
- 100 g king oyster mushrooms
- 200 g leeks
- 2 garlic cloves
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter
- 100 ml cream
- 130 ml milk
- 70 g Gruyère cheese
- 40 g Pecorino cheese
- 1 pinch nutmeg
- 1 handful fresh sage leaves
- 1 handful fresh thyme
- 1 splash sake or white wine
- 1 tbsp pumpkin seed oil
Equipment
knifecutting boardpotfrying panbaking dishgrater