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Savory Butternut Squash Gratin
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Author:
gypsy
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Time:
90 minutes or more
Difficulty:
Complicated
Serving Size:
1-2 large spoonfuls
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Description:
This was originally a Martha Stewart recipe made with acorn squash and kale, but I've totally reworked it. It's a complicated dish, but it is so very worth it in the end! And it can be made a day ahead and refrigerated.
The gratin can be made with either fresh or frozen butternut squash chunks. The recipe below is for fresh, but as you get used to making it, you can switch to frozen squash and adjust everything accordingly. I find this dish to be a GREAT accompaniment to a traditional Thanksgiving dinner, but it can be a delicious addition to any meal or even for a potluck - it can serve up to at least 10 people.
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| Ingredients: |
- 7 cloves garlic, unpeeled
- 1/2 teaspoon olive oil
- 2 butternut squash (3 lbs.), halved crosswise, seeded, and cut into chunks (or use 3 lbs. frozen chunks)
- 1 lb. fresh spinach, stems trimmed, large ribs removed
- 1 teaspoon unsalted butter
- salt and freshly ground black pepper
- 2 1/2 teaspoons chopped fresh or dried thyme
- 1/2 teaspoon freshly ground nutmeg
- 1 1/2 cups heavy cream
- 3 tablespoons bread crumbs (I used Italian seasoned)
- 2/3 cup freshly grated Parmesan cheese
- 1 cup freshly grated Gruyere cheese
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| Preparation: |
- Heat oven to 450 degrees.
- Butter a 2 1/2 quart casserole or gratin dish, set aside.
- Steam spinach over boiling water (or in microwave) until wilted. Remove from heat and chop roughly. Squeeze out as much water as possible; set aside.
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| Instructions: |
- Place garlic in ovenproof ramekin and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle. Peel garlic and cut into slivers, set aside.
- Reduce oven to 400 degrees.
- In a small bowl, combine nutmeg, thyme, salt & pepper.
- Cover the bottom of the casserole dish with a layer of butternut squash. Distribute half the sliced garlic over squash and sprinkle with seasoning.
- Arrange spinach over squash and sprinkle with seasoning, Parmesan cheese and Gruyere cheese.
- Cover spinach with more squash, garlic, seasoning and cheeses. Repeat layers until all ingredients are used up.
- Pour cream over assembled gratin and bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes. Halfway through the baking time, press down on gratin with a spatula to compress and distribute the liquid; cover and continue baking.
- Combine bread crumbs, Parmesan cheese, 1/2 teaspoon salt and 1/4 pepper.
- After 35 to 45 minutes, reduce oven temperature to 375 degrees.
- Sprinkle breadcrumb mixture over squash; return to oven and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes before serving.
- To Reheat (if making a day ahead): DO NOT add final breadcrumb layer. Remove from refrigerator and let come to room temperature, about 15 to 20 minutes. Reheat in a 400 degree oven for 20 minutes. Top with breadcrumb mixture and bake until golden brown, 10 to 15 minutes.
- When I make this with frozen squash, I pre-cook the squash in the microwave to cut down on overall cooking time. I also top the gratin with slices of Gruyere cheese before adding the breadcrumbs, which makes it nice and cheesy and good.
- I also find I like my gratin a bit more highly seasoned than what the recipe offers, so I also increase the amount of all the seasonings used. I also increase the amount of cheeses.
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