Butternut & Delicata squash gratin – Recipe
Butternut & Delicata squash gratin – Recipe
I wish you guys could smell and taste this (it’s not dinner time for me yet, but I sneaked a bite). It’s sweet and nutty and herb-y and creamy and buttery and tangy (from the cheddar/Parmesan) all at once!
1 lb Delicata squash (peeled, de-seeded)
1 lb butternut squash
1/2 cup heavy cream
1/2 up whole milk (I used almond milk)
2 red onion or small shallots, thin sliced (about 4 oz)
1 clove garlic, finely minced (I used two, ha!)
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
1/2 cup grated Parmesan
2 cups grated cheddar (or cheddar-jack is OK too)
Red pepper flakes
Salt and black pepper
Preheat oven 375F. Cut squashes in half, remove seeds and fibrous thin layer. Delicata has a thin skin, peeling is optional here. I peeled both. Slice Delicata & butternut squash thinly, I used a mandolin. You could also cut the squash lengthwise into thirds or fourths, and then use your slicing blade on your food processor, if you don’t have a mandolin.
Chop your garlic and herbs and add them to a large (either wide and shallow, or deep) microwave-safe bowl. A mixing bowl might be best. Add the cream, milk, garlic, and red pepper flakes (I cheated and used a small spoonful of Huy Fong foods Chili Garlic Sauce). Heat until bubbling in microwave (almost 3 minutes worked for me, but I had the liquids sitting out about 30 minutes) and set aside for a couple minutes til you can handle the mixture with your fingers without burning.
Dip all sliced squash in heavy cream mix. You could also put the slices into the cream mixture and move them around with tongs, but I just used my hands.
Butter an oven-safe casserole or baking dish (I used an Air-Bake cake pan). Arrange 1/3 of squash slices overlapping each other in circular fashion…this doesn’t have to be fancy. I had so many pieces of squash that I decided the bottom 1/3 layer didn’t have to be pretty, I just covered the pan. Season the layer with salt and black pepper. Top with 1/3 of the onion slices and 1/3 of the cheddar.
Repeat with another layer of cream-dipped squash pieces overlapping each other thereby covering all of the previous cheese layer. Season again with salt and black pepper, then layer half of the onions and another 1/3 cup of the cheddar cheese. Top with last layer of remaining 1/3 of squash slices and onions.
Pour what’s left of the cream mixture over all, and sprinkle the remaining cheddar and all of the grated Parmesan on top. Seal dish/pan tightly with foil, bake 35-45 minutes and remove foil – check to see if squash is easily cut with a knife (if not, give it another 10-15 minutes). Remove foil and place back in oven for 12-15 more minutes til top cheese layer has a bubbling golden crust. Cool 10 minutes, cut into squares.
Mine was a bit watery on the bottom after 40 minutes, so I put it back in the oven for 15 more minutes with the foil on, tight. I guess it needed an hour or so.
adapted from the version found at www.chefdehome.com.
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I always add extra garlic to the recipe. Always
Never hurts! No vampires in MY kitchen, LOL
Yum!!!
🙂
The original recipe called for sage, but honestly, it didn’t need it. I am finally sitting down to a hunk of this and put lots of cracked black pepper on it…very tasty
Sweet mother of cheesus. Recipe saved.
Highly recommend! Hope you like it.
Gratin is love. Thanks!
You are welcome. This was my first try at one.
It turned out a little flat, Sativa Starlite 🙂
Ah, well, the tummy doesn’t know the difference! Still looks sooo good 😀
Thank you 🙂