Featured Pinch Tips Video
- 3 Tbsp
- unsalted butter
- 1 medium
- onion, chopped
- 1 Tbsp
- chopped fresh thyme
- 1 small
- butternut squash, peeled and cut into 1/2-inch cubes
- 1 small
- kabocha squash, peeled and cut into 1/2-inch cubes
- 2 clove
- garlic, minced
- 1/4 tsp
- ground mace
- kosher salt and freshly ground pepper
- 1 c
- low-sodium chicken or vegetable broth
- 1/2 c
- heavy cream
- 1/4 c
- 2 Tbsp
- chopped fresh parsley
- 1/2 c
- grated gruyere cheese (about 2 ounces)
1Preheat the oven to 400 degrees F.
2Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
3Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes.
4Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes.
5Add the broth and cook until it is mostly absorbed, about 5 more minutes.
6Stir in the heavy cream and cook until slightly thickened, 2 minutes.
7Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere.
8Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
9How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.Hold the squash against your body and remove the skin with a vegetable peeler; chop.
10How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.