Squash and sweet potato gratin Recipe
Ingredients
- 14 oz (400 g) butternut squash
- 14 oz (400g) sweet potatoes
- 1 onion, sliced
- 2 tbsp olive oil
- 2 eggs
- 3/4 cup heavy cream
- 1 tbsp butter
- 1/2 tsp sweet paprika
- pinch of nutmeg
- 3 oz (80 g) gruyère, shredded
- 3 sprig of parsley, chopped
- salt and pepper
Directions
- Preheat the oven at 350ºF (180ºC).
- Butter a baking dish, round or square.
- Peel the squash and sweet potatoes then cut them into chunks.
- Heat the olive oil in a pan and saute the onion, add the paprika.
- Add the squash and sweet potatoes and saute 10 mn, stirring frequently. They should stay firm. Season with salt and pepper and transfer into the baking dish.
- In a medium bowl, beat the eggs, cream and nutmeg. Add half the cheese. Pour over the squash and sweet potatoes.
- Top with remaining cheese and chopped parsley. Bake 35 mn then brown under the broiler for 5 mn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 182 | 59% |
| Total Fat 20.62g | 26% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 105mg | 4% |
| Potassium 639mg | 18% |
| Total Carbs 27.55g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.12g | 4% |
| Protein 5.61g | 9% |
