A subtle and delicious cake roll, prepared with a light and fluffy sponge cake, a delicious mango-lime curd, some tropical fruits and toasted coconuts on top.
Red kuri squash, sweet potato and chestnut gratin
Preparation time: 25 minutes
Cooking time: 45 minutes
- 500 g / 17½ oz red kuri squash (i.e., half an average red kuri squash).Does work with other winter squashes such as Butternut.
- 800 g / 28¼ oz sweet potato (i.e., one large sweet potato)
- 2 garlic cloves
- Olive oil
- Fresh or dried thyme
- 420 g / 14¾ oz chestnuts
- 500 ml / 2 cups crème fraîche
- 60 g / 2 oz grated Parmesan
- A handful of hazelnuts
- Preheat the oven to 180°C/360°F (fan-assisted or conventional oven).
- Wash and cut the red Kuri squash into small cubes (the skin is edible, so you can keep it if the red Kuri squash is organic or home-grown).
- Peel the sweet potato and cut into cubes as well.
- Arrange the red Kuri squash and sweet potato cubes in an oven dish (you can use your Peugeot baking dish). Sprinkle with olive oil and add the thyme. Mix and cook for 25 minutes (mix again halfway during cooking).
- After the mixture has cooked for 25 minutes, add the chestnuts and crème fraîche. Mix and cook in the oven for a further 20 minutes.
- Ten minutes before the gratin has finished cooking, sprinkle the grated Parmesan and some crushed hazelnuts over the top.