Hokkaido Squash Gratin with Mushroom and Leek

Name: Hokkaido Squash Gratin with Mushroom and Leek
Total time: 40 min
Yield: 2 servings
Cuisine: French
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

40m

Serves 2

instagram.com

Hokkaido Squash Gratin with Mushroom and Leek

instagram.com

40m

Serves 2

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

Hokkaido Squash Gratin with Mushroom and Leek

40m

Serves 2

instagram.com

Hokkaido Squash Gratin with Mushroom and Leek

instagram.com

40m

Serves 2

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.