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How to Warm Up Your Evenings with Sweetness on Your Plate

Preparation time: 30 minutes Cooking time: 40 to 45 minutes

List of ingredients to make a squash parmentier for 4 people

  • 1.5 kg of squash
  • 4 large potatoes
  • 400g of minced meat
  • 1 onion
  • 100g grated cheese
  • 30g butter
  • Salt pepper

The preparation

  • Start by preheating your oven to 180°C.
  • Then peel and cut the squash and potatoes, and cook them together in a large pot of boiling water for about 20 minutes.
  • At the same time, chop the onion and brown it in a pan with butter. Then add the minced meat and season to your taste.
  • Once the vegetables are cooked, mash them together to obtain a homogeneous puree. Add two thirds of the grated cheese and mix well.
  • Now put the minced meat at the bottom of a gratin dish, cover with the squash and potato puree and finish with a final layer of grated cheese.
  • Place the dish in the oven for 20 to 25 minutes, until the top is nicely browned.
  • Dietary recipe

    This Squash Parmentier is a recipe rich in fiber thanks to the squash and potatoes. For a lighter version, you can replace half of the minced meat with sliced ​​and cooked mushrooms, which will add softness without increasing the calorie bill. Additionally, you can opt for a low-fat cheese for the final layer.

    Warm up your evenings with this delicious squash parmentier, a touch of sweetness on your plate!© Fruitbearer

    Tips and variations

    If you want to give your Parmentier a little twist, why not try a version with pumpkin instead of squash? Smoother, it will bring a very pleasant little sweet note. And for cheese lovers, don’t hesitate to slip a few slices of goat’s cheese between the meat and the mash: it’s a delight !

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    Jacqueline Edwards
    Written by : Jacqueline Edwards
    My name is Jacqueline, and I'm passionate about divinatory revelation techniques such as tarot cards and the pendulum. I specialize in the art of predicting the future and helping people find answers to their deepest questions.