Butternut Squash and Lentil Gratin

12 ingredients

60 minutes

395 kcal

This Butternut Squash and Lentil Gratin is a hearty and flavorful dish that combines the sweetness of butternut squash with the earthiness of lentils. Creamy cottage cheese adds richness to the dish, while a crispy Parmesan and almond breadcrumb topping provides a delightful crunch. It's a perfect comfort food for a cozy night in.

1 small, diced butternut squash

1 cup, cooked lentils

1 cup cottage cheese

1, chopped onion

2 cloves, minced garlic

1 tsp, fresh thyme

1 tsp paprika

1/2 cup, grated parmesan cheese

1/4 cup, chopped almonds

1/2 cup bread crumbs

to taste salt

to taste pepper


Preheat the oven to 180°C. Grease a baking dish. Dice the butternut squash, chop the onion, mince the garlic, and cook the lentils if not already cooked.

In a pan, sauté the chopped onion and minced garlic until softened.

Add the diced butternut squash to the pan and cook until slightly tender, about 8-10 minutes.

In a bowl, mix the cooked squash and onion with cooked lentils, cottage cheese, thyme, paprika, salt, and pepper.

Transfer the squash and lentil mixture to the greased baking dish.

In a separate bowl, combine grated Parmesan cheese, chopped almonds, and bread crumbs. Sprinkle the mixture over the squash and lentil mixture in the baking dish.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.

8. Finishing the dish and serving

Let the gratin cool slightly before serving. Garnish with fresh thyme leaves and an extra sprinkle of Parmesan cheese. Serve hot and enjoy the delicious flavors!

10. Final tip

For a vegan option, you can substitute the cottage cheese with a plant-based alternative like vegan cream cheese or cashew cheese. You can also add a sprinkle of nutmeg or cinnamon to the squash mixture for a warm and aromatic flavor.

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