Baked Squash Gratin — The Weekender

By: Marisa McClellan
Related To:

I come from one of those families where the Thanksgiving menu is essentially written on stone tablets. Many years ago, it was declared that there shall be turkey with stuffing (some cooked inside the bird and some cooked outside). Mashed potatoes are compulsory, as are sautéed Brussels sprouts, homemade gravy and cranberry jelly in the shape of a can.

When I was 12 years old, my cousin Jeremy brought an unscripted dish to our Thanksgiving table, but it was so wonderful that it was added to the holiday canon. It was a very large bowl of steamed and mashed butternut squash, enriched with a bit of powdered ginger and plenty of butter.

The only issue with this squash dish is that we somehow always manage to make so much of it that it ends up being totally out of proportion with the rest of the leftovers. The only thing that ends up outlasting is the gravy. (My father has trouble making less than a gallon of gravy.) Thankfully, I’ve discovered just the thing to transform all that squash and make it the most sought-after leftover around (though, if you make something else out of it, can it still be called a leftover?).

It’s a recipe for Baked Squash Gratin by Giada De Laurentiis and it’s just the thing for those Thanksgiving leftovers — and perfect for The Weekender.

Before you start layering pureed squash with pesto, here are a few things you should know:

  • The recipe instructs you to steam your squash. However, if the oven is already going, you could also cut the squash in half and bake it to take advantage of the heat you’re already generating.
  • When it comes to pureeing the cooked squash, a generous whirl in a food process or a blender works fine.
  • Don’t be a hero. You’ve just spent days cooking a giant feast. Follow Giada’s suggestion and use store-bought pesto.

Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Find more of her food (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars . Her first cookbook, also called Food in Jars , will be published by Running Press in spring 2012.

Next Up

The Rules of Thanksgiving Food Safety

Thanksgiving is the start of the holiday season where friends, family, and loved ones gather to have a fantastic meal. It’s not the time to skimp on those food safety habits that can make or break the festivities. Here are some simple reminders.

In My Kitchen: The Thanksgiving Turkey

After a few years of trying fancy stuffings, toppings and glazes, I finally figured out that simple is best when it comes to the Thanksgiving turkey. Here’s how I prepare our turkey year after year -- plus, my simple basting recipe.

Get a Head Start on Thanksgiving Dinner: 5 Easy Recipes to Make the Day Before

From cranberries to stuffing, cut your cooking time in half on Thursday by crossing a few of these off your list by Wednesday (if not sooner).

20 Lighter Thanksgiving Desserts

What's Thanksgiving without a few sweet treats? End the festivities with mouthwatering desserts, each with less than 300 calories per serving.

Thanksgiving Special Diet Cheat Sheet

This Thanksgiving, you may find a newly vegan nephew rubbing elbows with a last-minute gluten-free guest at the dinner table. Whether you've done your homework, or it's a surprise, here's a guide for problem-solving on the big day.

Dye Your Own Thanksgiving Napkins

Pick up an extra bag of cranberries this year and dye a set of napkins for Thanksgiving.

How to Get Crispy Skin — Thanksgiving Tip of the Day

For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Thanksgiving in July: Food Network Magazine’s Shortcuts Survey

From boxed mashed potatoes to canned cranberries, Food Network Magazine wants to know how you cut corners for the big feast.