this is the single most requested recipe i make; adapted from one in Chocolatier magazine 20 years ago.
BUTTERNUT SQUASH GRATIN
X1 serves 6-8 peo.
2 lbs Butternut Squash,Peeled
1 1⁄2 C Heavy Cream
1⁄2 C Half & Half
2 Bay Leaves
3 sprigs Fresh Thyme
1/8 tsp Ground Thyme
1/8 tsp Ground Mace
1 3/4 tsp Kosher Salt
1⁄2 tsp Pepper
3 T Butter
1 med Yellow Onion
1 tsp Minced Garlic
1/4 C Finely ground or grated Parmesan Cheese
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 over moderate heat, stirring lightly to distribute the liquid, until squash is tender and has absorbed most of the liquid, approximately 30 minutes. Meanwhile slice the onions 3/8" thick. Melt half the butter in large skillet and saute onions until they turn deep golden brown. Add the garlic and cook for 1 minute. season with the remaining salt and pepper. In an oiled medium gratin dish or other shallow oven proof dish, layer the squash mixture and onions. 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.
NOTE: doing X4 and more, use less liquid or will get too soupy.
X5 uses 1-2 cups less liquid
this can be made in advance and reheated OR kept uncooked in the frig and brought to room temp if possible before baking until hot and bubbly. also freezes very well, after being baked.
by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...
by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...
by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...
by Amy Sowder | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...