Butternut Squash Gratin
This butternut squash gratin is a lot like like a scalloped potato casserole except it's made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple--and simply elegant--side for Thanksgiving as well as a random weeknight.
Ingredients
- 3 tablespoons unsalted butter, plus more for the baking dish
- 1 large onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
- 1/4 teaspoon grated nutmeg
- Fine sea salt and freshly ground black pepper
- 1/2 cup heavy cream
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Comté cheese
- A few chives, finely chopped (optional)
Instructions
- Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
- In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
- Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
- Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
- Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
Nutrition
Serving: 1portion | Calories: 436kcal | Carbohydrates: 40g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 304mg | Fiber: 5g | Sugar: 8g