Squash and apple gratin with ginger, chilli and fresh coriander
Ingredients (1 small pie mould)
• 3 Red Delicious apples • 1 Hokkaido squash • 1 walnut-sized piece of ginger • 1 chilli • 80 ml of milk • 80 g of sour cream • 2 eggs • 4 tablespoons of grated parmesan (for the gratin) • Salt, pepper and a little butter to grease the mould
Grease the pie mould. Core the apples and cut them into half rings. Cut the squash in half, remove its seeds and cut it into thin strips of about 3 mm. Add them to the pie mould in alternate layers. Grate the ginger, chop the chilli and blend them with the other ingredients with an immersion blender until smooth. Then pour the mixture into the filled mould and sprinkle with parmesan. Bake at 150 °C for 30 minutes and grill for about 5 minutes, raising the heat of the upper part to the maximum temperature. Serve sprinkled with fresh coriander leaves. Tip: gratin is a side dish that pairs very well with game and poultry-based dishes.