Butternut Squash and Lentil Gratin

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.

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!

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.