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🍝 Creamy Butternut Squash Pasta Gratin

396 kcal · 30 min · 4 servings

Creamy Butternut Squash Pasta Gratin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the butternut squash and cut the flesh into small cubes.
  2. 2. Place the squash cubes in a pot.
  3. 3. Pour in enough vegetable stock to barely cover the cubes.
  4. 4. Cook the squash covered over medium heat for about 15 minutes until soft.
  5. 5. Pour the flesh into a sieve to separate it from the liquid.
  6. 6. Catch the cooking liquid in a bowl and set it aside.
  7. 7. Season the cooked squash flesh with salt, pepper, and grated nutmeg.
  8. 8. Stir the crème fraîche into the seasoned squash flesh.
  9. 9. Blend the mixture with an immersion blender until smooth.
  10. 10. Set the finished squash mixture aside.
  11. 11. Clean the fennel and wash it thoroughly.
  12. 12. Cut the fennel into small pieces.
  13. 13. Add the fennel pieces to boiling salted water and cook for 5 minutes (blanching).
  14. 14. Remove the fennel from the water and immediately shock it with cold water.
  15. 15. Let the fennel drain well.
  16. 16. Wash the zucchini and cut it into small pieces.
  17. 17. Add the zucchini pieces to boiling salted water and cook for 2 minutes.
  18. 18. Remove the zucchini and shock it with cold water.
  19. 19. Let the zucchini drain well.
  20. 20. Cook the penne in plenty of boiling salted water until al dente.
  21. 21. Shock the pasta with cold water.
  22. 22. Let the pasta drain well.
  23. 23. Wash the parsley and shake it dry.
  24. 24. Chop the parsley coarsely.
  25. 25. Melt the butter in a pot.
  26. 26. Let the melted butter cool down slightly.
  27. 27. Separate the eggs by carefully separating the yolks from the whites.
  28. 28. Whisk the egg yolks with a little salt and the cooled butter until creamy.
  29. 29. Fold in the drained penne into the egg yolk-butter mixture.
  30. 30. Add the blanched fennel and zucchini to the pasta mixture.
  31. 31. Stir half of the prepared squash mixture into the pasta mixture.
  32. 32. Whip the egg whites into a stiff foam.
  33. 33. Mix the egg white foam with 2 tablespoons of Pecorino cheese.
  34. 34. Gently fold the cheese-egg white mixture into the pasta mixture.
  35. 35. Grease four small baking dishes if necessary.
  36. 36. Fill the baking dishes with the pasta mixture.
  37. 37. Finally, place a dollop of the remaining squash mixture on top of each portion.
  38. 38. Sprinkle the remaining cheese evenly over the top.
  39. 39. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
  40. 40. Bake the gratin in the preheated oven for about 30 minutes until golden brown.
  41. 41. Let the finished gratin rest for 15 minutes.
  42. 42. Carefully turn out the gratin from the dishes.
  43. 43. Serve the gratin warm.

Nutrition per serving