This is a great comforting side dish that is made all in one pan and really tastes like the flavors of fall. If you are getting bored with plain baked or boiled squash, this is a great alternative. Even people who say they don’t like squash tend to like this dish.
TIPS: Use a pan where the squash is mostly in one layer, such as a 10 inch iron skillet. To save time and a lot of effort, try to buy the squash already peeled and cubed. This can be made an hour ahead of time, up to the point before adding the breadcrumb and cheese topping, and set aside. About 30 minutes before you want to eat it, add the breadcrumb and cheese topping and bake.
Butternut Squash Gratin
Ingredients
- 3 Tbsp butter (divided)
- 1 medium onion chopped small
- 1 Tbsp fresh thyme or 1/2 tsp dry thyme
- 24 oz cubed butternut squash (approximately 3/4 inch)
- 1 garlic clove minced
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 C chicken broth
- 1/2 C heavy cream
- 1/4 C dry breadcrumbs
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp fresh parsley (optional)
- 1/2 C shredded gruyere cheese
Instructions
- Preheat oven to 400 degrees.
- Put squash in a microwave safe bowl with 1/2 C water, cover in plastic wrap leaving a small hole for steam, and microwave until the squash starts to become tender, about 5 minutes. Drain and set aside.
- Melt 2 Tbsp butter in ovenproof large frying pan or cast iron skillet. Add the onion and thyme and cook, stirring, until the onion softens and becomes translucent, about 5 minutes. Add the garlic, nutmeg, cinnamon, salt and pepper and cook about 1 minute until garlic is fragrant. Add the broth and simmer until at least half the broth has been absorbed. Stir in the heavy cream and bring to a simmer again, cooking about 2 minutes until slightly thickened. Remove from heat. (At this point the squash should be able to be pierced with a fork but not be totally fork tender yet).
- Melt the remaining 1 Tbsp butter in the microwave and toss with the bread crumbs parmesan, parsley and a pinch of salt and pepper. Sprinkle over the squash and then top with the shredded gruyere. Transfer skillet to the oven and bake until bubbly and golden, about 30 minutes. Let rest 5 minutes before serving.
- Enjoy!