Roasted winter squash and green lentils

The following simple and healthy lunch is perfect to make in autumn and winter when butternuts and other winter squashes are in season. The dish has plenty of heart- healthy vegetable protein from green lentils. Serve it with a green side salad and rye bread for a balanced and light meal.

2 servings

A wedge of winter squash or ½ butternut

Olive oil

120 ml green lentils

500 ml chicken or vegetable stock

3 tbsp. fromage blanc 0% fat or thick Greek yoghurt

Juice of ½ lemon

Chopped fresh herbs or baby rocket leaves

Preheat the oven to 180°C, roast.

Warm 1 tbsp. olive oil over medium heat in a saucepan and sauté the onion and garlic for a few minutes. Add the stock, dried herbs, and green lentils and bring to a boil. Reduce the heat somewhat and cook, partly covered, for about 30 minutes until the lentils are soft but not falling apart.

Peel the squash wedge or ½ butternut and cut into nice slices. Place 1 tbsp. olive oil in a plastic bag, add the squash slices and shake. Pour the squash slices in a single layer on an oven tray and roast for about 30 minutes until soft.

Place the fromage blanc in a small bowl, add the lemon juice and whisk together.

Divide the cooked lentils on the plates discarding any lingering liquid. Place the roasted squash slices on top and sprinkle with fromage blanc-lemon juice dressing. Decorate with fresh herbs.

Pralognan la Vanoise: Cirque du Génépy hike

In the Vanoise National Park (Savoie), glaciers are major attractions. The hike named Cirque du Génépy features a trail which circles below the Génépy Glacier, part of the larger Vanoise Glacier.

View to Les Prioux Pralognan

Chavière Valley

Trail above Montaimont

Torrent from Génépy Glacier

Cirque du Génépy trail

Génépy Glacier seen from trail

Génépy Glacier western edge

Descent from Cirque du Génépy

Cirque du Génépy hike track

Braised chicken à la Cordon Bleu

The inspiration to this recipe was a news clip on the French morning TV, Télématin, about the famous Cordon Bleu cooking school in Paris. The students were cooking a whole chicken in the oven in a heavy enamelled cast-iron pot such as Le Creuset or Staub. An oval pot is best for a whole chicken which in France is always trussed already when you buy it.

The chicken was cooked together with new potatoes and vegetables and was partly covered with wine and chicken stock. It was regularly basted with the cooking liquid. The result is flavourful, tender chicken meat. 

This simple cooking method is fantastic for the colder months and bad weather when you would anyway stay at home. While watching over the chicken, you can do some yoga or stretching!

Ingredients for 4 servings

1 whole organic or free-range chicken, poulet fermier, about 1,3- 1,5 kg

Olive oil

1 tsp. dried Provençal herbs

Freshly ground black pepper

250 ml white wine

250 ml chicken stock

2 handfuls of small new potatoes

4 carrots, cut into pieces

1 onion, chopped 

2 cloves garlic, minced

1-2 handfuls of small mushrooms

Preheat the oven to 190°C, roast.

Rub the chicken with olive oil. Remove the extra fat around the cavity of the chicken. Place some aluminium foil around the tips of the legs; it is easier to lift the chicken and spoon cooking liquid over the bird when basting.

Warm 2 tbsp. olive oil in the pot over medium heat and gently sauté the vegetables. Add the herbs, black pepper, white wine, and stock and stir. Nestle the chicken among the vegetables.

Transfer the pot uncovered to the oven for 1h 30 minutes. Baste the chicken regularly, every 15- 20 minute, with the cooking liquid. Cover with aluminium foil if some parts of the chicken start getting too dark. 

Transfer the chicken to a cutting board, carve and divide on the plates. Divide the vegetables and spoon some cooking liquid over the chicken. If you are cooking only for two persons, the left-overs make a nice meat next day.  Simply reheat gently the covered pot in the oven. A green side salad goes nicely with the chicken and vegetables.

Braised chicken à la Cordon Bleu served

Petit Mont Blanc

Petit Mont Blanc (2680 m) near Pralognan la Vanoise (1410 m) is one of the mountain tops in the renowned region which can be easily reached along marked hiking trails. The summit is covered with gypsum, hence the name.

Trails to the summit start from the Chavière Valley, a few km south of the village. In the summer high season there’s a free shuttle bus to Les Prioux (1711 m) from Pralognan la Vanoise. The road is paved, and there are some spacious parking areas.

Les Prioux Pralognan

Path near Les Prioux

Chavière Valley Pralognan

Path to Col du Mône

Glacier du Génépy viewed from trail

Col du Mône

Gypsum on trail to Petit Mont Blanc

La Grande Casse seen from trail

Near Petit Mont Blanc summit

View towards Courchevel from Petit Mont Blanc

Petit Mont Blanc southern flank

Pralognan seen from Petit Mont Blanc

Petit Mont Blanc summit

Petit Mont Blanc hike track

Butternut squash with Parma ham and parmesan crumble

This simple dish makes a delightful lunch or supper in autumn and winter. Serve with a green side salad and some good country bread.

2 servings

1 small butternut squash

Olive oil

A small handful of green beans

1 shallot chopped

1 clove garlic, minced

80 grams of Parma ham

Fresh chopped herbs to decorate

For the crumble:

A small handful of freshly grated parmesan

A small handful of dry breadcrumbs

Olive oil

Preheat the oven to 180° C, roast.

Cut the butternut squash in half lengthwise and scrape out the seeds. Brush with olive oil and roast for about 45 minutes until soft.

Warm 1 tbsp. olive oil in a frying pan over medium heat and cook the shallot and garlic about 5 minutes. Top and tail the green beans and cut them into 2- 3 cm long pieces. Add to the pan and continue cooking for about 5 minutes until the beans are soft. Set aside.

Grate a small handful of parmesan and mix with equal amounts of dry bread crumbs. Add olive oil to make a crumble.

Chop the Parma ham into small pieces and mix with the green beans and shallots. Divide this mixture on the butternut halves and cover with the crumble. Roast in 220° C for about 5 minutes until the crumble is golden brown.

Remove from the oven and place on the plates. Decorate with chopped fresh herbs.