squash gratin

How To Make squash gratin

• 1

  Preheat the oven to 400 degrees F.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  Add the broth and cook until it is mostly absorbed, about 5 more minutes.
• 6

  Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• 7

  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.
• 8

  Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• 9

  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.
• 10

  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.
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