- 600 g of squash
- 2 eggs
- 2 tbsps Guénard Virgin Pumpkin Seed Oil
- 2 tbsps thick crème fraiche
- 100 g gruyere cheese
Cook the squash in a pressure cooker, leave for 7-8 minutes once the cooker starts to whistle. When the squash is cooked, strain until all the water has drained out.
Preheat the oven to 200°C.
In a mixing bowl, combine the eggs, crème fraiche, pumpkin seed oil, half of the cheese, the salt, pepper and a pinch of ground nutmeg.
Mash the squash with a fork, then mix into this egg preparation.
Transfer to a baking tray and cover with the remaining gruyere.
Cook for around 20 minutes at 200°C.