Butternut Squash Gratin
Serves | 6 to 8 |
- 2 2/3 cup heavy cream
- 2 tsp granulated sugar
- 1/2 tsp chile flakes
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground allspice
- 1 large butternut squash, 3.5 to 4 lbs, peeled
- 1 Tbsp fresh rosemary leaves, finely chopped
- 1 Tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 2/3 cup Parmesan-Reggiano cheese, grated
- 2 to 2 1/2-quart shallow casserole dish
| Preparation | Preheat oven to 400˚F. Butter bottom and sides of casserole dish. Stir cream, sugar, chile flakes, nutmeg, and allspice together in a large saucepan and set over medium-low heat, stirring occasionally, until heated but not boiling. Meanwhile, slice butternut squash at base of neck and slice seeded bottom in half; scrape out seeds. Use a mandoline to slice squash from tip to tail into 1/8-inch rounds and half-moons; add to a large bowl and toss with rosemary, thyme, salt and pepper, using your hands and working until pieces are coated.
Layer 1/3 of the squash into prepared casserole dish in a single layer, overlapping slices as you go and filling in with smaller pieces where needed. Cover with 1/3 of the hot cream mixture and sprinkle 1/3 of the cheese over top. Repeat twice more, saving the best rounds for the top layer; sprinkle with any leftover herbs from the bowl and season with salt and pepper. Cover with foil and bake for 30 minutes; uncover and let bake for 50 to 60 minutes more uncovered, until dark golden on top. Transfer to wire rack to let cream soak back into vegetables, about 20 minutes.
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