- Yield: 4 servings
- Prep: 20 minutes
- Cook: 1 hour
- 2 1/4pounds winter squash
- 2slices bacon, 1/8 inch thick
- 4-- garlic cloves (unpeeled but crushed)
- 1sprig rosemary
- -- salt
- -- handful dried pumpkin seeds
- -- freshly ground black pepper
- 1ounce Pecorino or Parmesan cheese
… Peel 2 1/4 pounds of winter squash and cut into cubes.
… Preheat the oven to 450°F.
… 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.
… Cover with parchment paper and put in the oven for 30 minutes.
… Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
… In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
… When the squash is cooked, take the pot out of the oven and turn on the broiler.
… Throw away the rosemary and the peel of the garlic cloves.
… Remove the slices of bacon and cut into small lardons.
… Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
… Sprinkle the top of the gratin with pumpkin seeds.
… With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
… Put under the broiler for about 2 minutes to brown the top. Serve immediately.
Reprinted with permission from NATURE Simple, Healthy and Good by Alain Ducasse, Rizzoli New York, 2012.