This butternut squash gratin is so good! My husband gave it a 10 rating and said that I can make it anytime I want - in other word, he liked it!
This would make a great side dish for your Thanksgiving meal, but it is also good anytime you want it.
Butternut Squash Gratin
Recipe Type:
Squash,
Vegetables,
Bread Crumbs
Yields: 2 to 4 servings
Prep time: 20 min
Cook time: 60 min
Ingredients:
1/2 cup coarse dry
bread crumbs*
1 cup shredded sharp
Cheddar Cheese
1 tablespoon butter, melted
1 tablespoon
olive oil
1 small
onion, sliced
Coarse salt and freshly-ground black pepper to taste
2 teaspoons dried thyme, divided
1 clove
garlic, minced
3 cups butternut
squash, peeled, seeded and cut into 1/4-inch cubes
2 tablespoons all-purpose flour
1/4 cup grated
Parmesan Cheese (Parmigiano-Reggiano)
1/4 cup chicken broth or white wine (your choice)
*
Learn How To Make Homemade Bread Crumbs
Preparation:
Preheat oven to 350 degrees F. Lightly butter a 1 quart baking dish.
Prepare Topping: In a small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside.
In a medium-size frying pan over medium-low heat, add olive oil and saute sliced onions, salt, pepper, and 1 teaspoon thyme until
onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly
over the bottom of the prepared baking dish. Set aside the frying pan for later use.
In a large bowl, toss butternut squash cubes with the flour, parmesan cheese, and remaining 1 teaspoon thyme (or to
taste) to evenly coat the squash cubes. NOTE: I like to add some additional black
pepper at this point. Spread squash mixture evenly over the top of the onions; set aside.
Place frying pan (that you cooked the
onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from the bottom and sides of the pan, and let
simmer approximately 2 to 3 minutes. Remove from head and pour over the top of the squash mixture.
Spread prepared cheese topping over the top of the gratin. Bake for approximately 50 to 60 minutes until the squash is
soft and the topping is lightly brown. NOTE: If you find your topping is browning to fast, cover the dish with some aluminum
foil.
Remove from oven and let rest for 10 minutes before serving.
Makes 2 to 4 servings.
