HOME > Chowhound > Home Cooking >

Butternut Squash Gratin: Great Fall/ Thanksgiving Dish

opinionatedchef Nov 6, 2006 05:59 AM

this is the single most requested recipe i make; adapted from one in Chocolatier magazine 20 years ago.

BUTTERNUT SQUASH GRATIN

X1 serves 6-8 peo.

2 lbs Butternut Squash,Peeled

1 1⁄2 C Heavy Cream

1⁄2 C Half & Half

2 Bay Leaves

3 sprigs Fresh Thyme
Or
1/8 tsp Ground Thyme

1/8 tsp Ground Mace

1 3/4 tsp Kosher Salt

1⁄2 tsp Pepper

3 T Butter

1 med Yellow Onion

1 tsp Minced Garlic

1/4 C Finely ground or grated Parmesan Cheese

Slice squash in 1/4" slices. In large heavy bottomed sauce pan combine the squash, cream, half and half, bay leaves, thyme, mace and 1 tsp of salt and 1/4 tsp of the pepper. Simmer over moderate heat, stirring lightly to distribute the liquid, until squash is tender and has absorbed most of the liquid, approximately 30 minutes. Meanwhile slice the onions 3/8" thick. Melt half the butter in large skillet and saute onions until they turn deep golden brown. Add the garlic and cook for 1 minute. season with the remaining salt and pepper. In an oiled medium gratin dish or other shallow oven proof dish, layer the squash mixture and onions. Sprinkle with parmesan cheese and dot with the remaining butter. Preheat oven to 425 degrees and bake for 15 minutes or until browned lightly and bubbling.

NOTE: doing X4 and more, use less liquid or will get too soupy.
X5 uses 1-2 cups less liquid

this can be made in advance and reheated OR kept uncooked in the frig and brought to room temp if possible before baking until hot and bubbly. also freezes very well, after being baked.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    mewho RE: opinionatedchef Nov 6, 2006 07:47 AM

    Sounds great! I will have to try your recipe. I'm looking for recipes for butternut squash soup and also a butternut squash sauce to go over noodles or ravioli.

    1 Reply
    1. re: mewho
      opinionatedchef RE: mewho Nov 6, 2006 04:31 PM

      i actually puree leftover gratin and add chicken stock- for a great buttnut squash soup! or just use the same components and add chick stock.

    2. NYchowcook RE: opinionatedchef Nov 6, 2006 11:12 AM

      I make a simpler butternut squash for thanksgiving:
      Steam cut up and peeled squash and puree in food processor with butter, maple syrup, S&P. Easy and delicious and even proclaimed non-squash enthusiasts take second helpings. Can be made 3 days ahead, which is handy for Thanksgiving.

      1. chef chicklet RE: opinionatedchef Nov 6, 2006 04:38 PM

        oh my, this is just wonderful. I will make this dish this coming weekend and let you know the outcome. Butternut Squash is one of my favorite veggies and easily goes from sweet to savory.

        I have a question, no egg is necessary or a little flour. So it is not souffle like?

        2 Replies
        1. re: chef chicklet
          opinionatedchef RE: chef chicklet Nov 6, 2006 04:50 PM

          no, it is not a souffle; it is a gratin- dense, creamy with the cream/parm etc. so glad you're going to try it. i like making it in a deep souffle dish(ironic isn't it?) but anything will do.

          1. re: opinionatedchef
            chef chicklet RE: opinionatedchef Nov 7, 2006 02:59 PM

            Thanks, it is going on the Thanksgiving table sounds so good. Just crazy for Butternut Squash.Oh and thanks for the dish tip I would not of done that.

        Show Hidden Posts