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Gratin of Butternut Squash

Updated February 23, 2016
(1 Votes)

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Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it, score the flesh with a knife, sprinkle on a little salt, and bake, skin side down, for 1 hour in a 400-degree oven. Excellent in soup and pureed, butternut squash is always welcome at our table. This gratin is quite rich and should be reserved for special occasions, like Thanksgiving.

6 servings

Cooking Methodbaking, broiling

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseside dish, vegetable

Dietary Considerationside dish, vegetable

Equipmentbaking/gratin dish, food processor

Five Ingredients or LessYes

Mealdinner

Taste and Texturerich, savory, sweet

Type of Dishgratin, vegetable

Ingredients

  • 1 large butternut squash (3¼ pounds), peeled and seeded (2½ pounds)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups heavy cream
  • 3 tablespoons grated Parmesan cheese

Instructions

Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.

Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.

Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-¼-inch slices, either with a knife or in a food processor fitted with the slicing blade.

Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1½ to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.

At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.

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This recipe was delicious! I served it as a side dish to some chicken breasts that I braised in chicken stock and cream with a dash of nutmeg. The gratin was fantastic, cream and delicious, and so simple. I loved it.

This is beyond delicious. It's one of those magic times when a few ingredients combine to make something absolutely delectable. This is my new favorite squash side-dish.

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