If you try this, plse tell me how you like it!
My most requested recipe,adapted from recipe in (now defunct) Chocolatier magazine.
BUTTERNUT SQUASH GRATIN
x1 serves 6-8 people
X1 /// X2
2 lbs /// 4 lbs Peeled Butternut Squash
1 ½ C /// 3 C Heavy Cream
½ C /// 1 C Half & Half
2 /// 4 Bay Leaves
3 sprigs /// 6 sprigs Fresh Thyme
1/8 tsp /// 1/4 tsp dried Thyme (rubbed in palms)
1/8 tsp /// 1/4 tsp Ground Mace
1 3/4 tsp //// 2 1/4 tsp Kosher Salt
½ tsp /// 1 tsp Freshly ground Pepper, medium grind
3 T /// 6 T unsalted Butter
1 med /// 2 med Yellow Onions
1 tsp /// 2 tsp Minced Garlic
1/4 C /// ½ C Parmesan Cheese , finely ground or finely grated
Slice squash in 1/4" slices. In large heavy bottomed sauce pan combine the squash, cream, half and half, bay leaves, thyme, mace and 1 tsp of salt and 1/4 tsp of the pepper. Simmer, stirring occasionalloy, over moderate heat until squash is tender and has absorbed most of the liquid, approximately 30 minutes.
Meanwhile slice the onions 1/4" thick. Chop. Melt half the butter in large skillet and saute onions over medium heat until they turn deep golden brown. Add the garlic and cook for 1 minute. Season with the remaining salt and pepper.
Combine with squash and fill a medium gratin dish or other shallow oven proof dish. Sprinkle with parmesan cheese and dot with the remaining butter. Preheat oven to 425 degrees and bake for 15 minutes or until browned lightly and bubbling. Can be made days in advance; bring to room temp before baking.
Or can be baked in advance and reheated, covered with foil, in 400 degree oven.
Also freezes very well after baked.
NOTE: when making X4 and above, use less liquid or will get too soupy.
X5 uses approximately 2 cups less liquid
Updated 2 years ago | 18
Updated 4 months ago | 0
Updated 5 hours ago | 8
Updated 4 months ago | 3
Updated 5 months ago | 7