Alain Ducasse— In the squash family, you have plenty of choice between pumpkin, butternut squash, and several other varieties. It all depends what you can find in the market. But if you do spot a Muscade de Provence, pounce on it, as it is particularly tasty.
Paule Neyrat— All hard squashes are rich in antioxidant carotenoids: The more orange the flesh, the more they contain. They are best enjoyed in winter, when they are in season.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Peel 2 1/4 pounds of winter squash and cut into cubes.
Step 2
Preheat the oven to 450°F.
Step 3
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
Step 4
Cover with parchment paper and put in the oven for 30 minutes.
Step 5
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
Step 6
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
Step 7
When the squash is cooked, take the pot out of the oven and turn on the broiler.
Step 8
Throw away the rosemary and the peel of the garlic cloves.
Step 9
Remove the slices of bacon and cut into small lardons.
Step 10
Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
Step 11
Sprinkle the top of the gratin with pumpkin seeds.
Step 12
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
Step 13
Put under the broiler for about 2 minutes to brown the top. Serve immediately.
