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Butternut Squash Gratin
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- #46690
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 pounds butternut squash
1 tablespoon butter
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cup heavy cream
1 cup shredded gruyere cheese
3 tablespoons grated Parmesan cheese
directions
Preheat the oven to 400 degrees F.
Trim the squash by removing the stem and then cut the squash into two pieces: the neck and the bottom. Peel the skin of the neck so that the orange flesh comes through (remove the layer of green, like with a melon). Peel the round, bottom part of the squash, then cut in half lengthwise. Using a spoon, scoop out the seeds and stringy pulp. Cut both the neck and the bottom halves into 1/8-to-1/4-inch slices with a knife, mandoline or food processor's slicing blade.
Butter a baking or gratin dish. Place enough squash slices in the dish to form a single layer and sprinkle with some of the salt, pepper, chopped thyme and gruyere. Repeat until all the squash sliced have been used.
Pour the cream evenly over the top of the squash. Cover with the parmesan, and bake for about 35-45 minutes. You may brown the top of the gratin by placing it under a hot broiler for 4 -5 minutes. Serve immediately.
You may make this dish in advance, but do not place it under the broiler to brown the cheese until you are ready to serve.
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nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
November 19, 2006
I found this recipe to be super easy and just delicious!! My Dad is NOT a butternut squash fan, but he adored this dish. A couple of slight variations that I've tried: substituting grana padano for the gruyere and using 3/4 cup heavy cream and 3/4 cup chicken broth.