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
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.