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6 - 8


10 Min


55 Min


Stove Top


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)

Directions Step-By-Step

Preheat the oven to 400 degrees F.
Melt 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.
Meanwhile, 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.
Drain 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.
Add the broth and cook until it is mostly absorbed, about 5 more minutes.
Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt 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.
Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How 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.
How 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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian