Squash Gratin

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 small butternut squash, peeled and cut into 1/2-inch cubes
  • 1 small kabocha squash, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground mace
  • Kosher salt and freshly ground pepper
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated gruyere cheese (about 2 ounces)
Directions

Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.

Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.

Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.

How to break down butternut squash:

Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.

Hold the squash against your body and remove the skin with a vegetable peeler; chop.

How to break down kabocha squash:

Quarter the squash with a chef's knife, then scoop out the seeds.

Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

Photograph by David Malosh


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    This recipe is featured in:

    Fall Produce Guide