Squash, Rice and Goat Cheese Gratin by @hervecuisine

1h25

4 servings

🥒

1

Squash

🍚

300 g

Cooked rice

🧀

1

Goat cheese

🧀

130 g

Cheese

🥛

Vegetable cream

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Black pepper

🫒

Olive oil

🌿

Herbes de provence

💧

1.5

Water

  1. Cook
    • Squash

    Cook the squash in a frying pan for 45 minutes.

  2. Rinse
    • Cooked rice
    • Water

    Rinse the rice, add one and a half volumes of water, and cook it.

  3. Mash
    • Squash

    Scoop out the squash flesh and mash it with a skimmer or fork.

  4. Add
    • Squash
    • Vegetable cream

    Add vegetable cream to the mashed squash.

  5. Grate
    • Nutmeg
    • Cooked rice
    • Cheese

    Grate fresh nutmeg, add salt and pepper, then add the grated cheese and rice.

  6. Pour

    Pour the mixture into a gratin dish and spread it evenly.

  7. Top
    • Grated cheese
    • Goat cheese

    Top with grated cheese and slices of goat cheese.

  8. Add
    • Herbes de Provence
    • Olive oil

    Add Herbes de Provence and a generous drizzle of olive oil.

  9. Brown

    Brown in the oven for 20 minutes at 180°C, or in an air fryer for 10 minutes.

Squash, Rice and Goat Cheese Gratin by @hervecuisine

1h25

4 servings

🥒

1

Squash

🍚

300 g

Cooked rice

🧀

1

Goat cheese

🧀

130 g

Cheese

🥛

Vegetable cream

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Black pepper

🫒

Olive oil

🌿

Herbes de provence

💧

1.5

Water

Preparation Steps

  1. Step 1/9

    Cook the squash in a frying pan for 45 minutes.

    🥒Squash

  2. Step 2/9

    Rinse the rice, add one and a half volumes of water, and cook it.

    🍚Cooked rice
    💧Water

  3. Step 3/9

    Scoop out the squash flesh and mash it with a skimmer or fork.

    🥒Squash
    Skimmer or fork

  4. Step 4/9

    Add vegetable cream to the mashed squash.

    🥒Squash
    🥛Vegetable cream

  5. Step 5/9

    Grate fresh nutmeg, add salt and pepper, then add the grated cheese and rice.

    🫙Nutmeg
    🧂Salt
    ⚫Black pepper
    🧀Grated cheese
    🍚Cooked rice
    🧀Grater

  6. Step 6/9

    Pour the mixture into a gratin dish and spread it evenly.

    🍳Gratin dish

  7. Step 7/9

    Top with grated cheese and slices of goat cheese.

    🧀Grated cheese
    🧀Goat cheese
    🔪Knife

  8. Step 8/9

    Add Herbes de Provence and a generous drizzle of olive oil.

    🌿Herbes de Provence
    🫒Olive oil

  9. Step 9/9

    Brown in the oven for 20 minutes at 180°C, or in an air fryer for 10 minutes.

Composition

Ingredients

Types

Vegetables, Grains, Dairy, Dairy Alternative, Condiments, Spices, Seasoning, Oils, Herbs, Liquids

Ingredients

Squash, Cooked rice, Goat cheese, Cheese, Vegetable cream, Nutmeg, Salt, Black pepper, Olive oil, Herbes de provence, Water

Notes

Squash (potimarron squash), Goat cheese (log-shaped goat cheese), Cheese (grated), Nutmeg (freshly grated), Salt (fleur de sel mentioned in the voice-over), Olive oil (a generous drizzle), Water (one and a half volumes for cooking the rice)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Sugar-Free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 38g, Fat: 22g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 220mg, Phosphorus: 180mg, Sodium: 480mg, Potassium: 350mg

Vitamins

Vitamin A: 400µg, Vitamin B12: 0.5µg, Vitamin C: 10mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Skimmer or fork, Gratin dish, Grater, Knife

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Melty, Golden Crust

Flavors

Cheesy, Savory, Nutmeg, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (in an airtight container,reheat in oven or microwave before serving), freezer : 1-2 months (in an airtight freezer-safe container,thaw in fridge before reheating)