Squash Gratin

Name: Squash Gratin
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 - 8
Cuisine: French
Ingredients: 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 breadcrumbs; 2 Tbsp chopped fresh parsley; 1/2 c grated gruyere cheese (about 2 ounces)

By Karen Feinen
@Ganieda

foodnetwork.com/...quash-gratin.html

Rating:

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Comments:

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Serves:

6 - 8

Prep:

10 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

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

breadcrumbs
2 Tbsp

chopped fresh parsley
1/2 c

grated gruyere cheese (about 2 ounces)
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How to Make Squash Gratin

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.