This squash is a variety of butternut squash belonging to the cucurbitaceae family. As its name indicates in English as well as in French, it has the particularity of a velvety and buttery texture and a golden appearance. Its taste is particularly fine.
Squashes come from Central America between Mexico and Guatemala (about 10,000 years old), the butternut too. They have gradually invaded the entire American container.
It was Christopher Columbus and his successors who repatriated “squash” to Europe, which were easy to grow and preserve.
Today they are cultivated all over the world, on all continents.
1 butternut squash of about 1kg
150 g smoked bacon
a bouquet of fresh herbs (parsley, chives, basil, mint)
salt and pepper
20 cl liquid cream
grated Swiss cheese
Like many squash, butternut is quite difficult to peel, which does not presume its tenderness when cooked. Cut it into small cubes, then steam them for about ten minutes.
Butter your gratin dish, arrange the pieces of squash, add the smoked bacon and chop the bunch of fresh herbs.
Grate your nutmeg on the dish, add your 20 cl of liquid cream, salt and pepper.
Sprinkle your grated Gruyère cheese over the whole dish.
Bake in a hot oven for about 30 minutes.