Butternut Squash Gratin and Friday Blog HopPosted on Nov 25, 2011 | 44 comments
Have you recovered from your food coma yet? Did you have a wonderful Thanksgiving with friends and/or family? Pull up a chair and tell me how you spent your holiday (yes, I know I am being very America-centric here, and I do apologize to my dear international readers who have had to suffer months of food media turkey talk for a meal you don’t eat.) We had a lovely, lovely meal in Tel Aviv with fellow expats, hosted by our friend’s kind and generous parents who fed a bunch of homesick twenty-somethings. There was even cranberry sauce.
This week I’ve already given you Saffron and Butternut Squash Risotto and Pumpkin-Ginger Bread, so I figured I’d top it off with this Butternut Squash Gratin and make it the theme of the blog hop! Are you sick of butternut squash yet? Oh, I hope not because I’m just getting started. This gratin is about as light as gratin gets. Although it has cream and Parmesan, and maybe a little ricotta too, it’s still less cheese and cream than your average gratin but just as delicious. The dash of nutmeg really shines through, lending just the right amount of warm fall spice to the dish while the garlic infuses the cream. Toasted breadcrumbs on the top give it just the right crunch. I can’t wait to see what butternut squash recipes you have to share! (Also, a side note, these are not my best photographs, for which I apologize.)
- 2 pounds butternut squash, peeled, seeded, and cut into bite-sized pieces
- ½ cup heavy cream
- ¼ teaspoon nutmeg
- 1 heaping teaspoon chopped fresh oregano
- 2 cloves garlic, roughly chopped
- ⅓ cup ricotta
- ¼ teaspoon chili powder (optional; or add more to make it spicy)
- ½ cup grated Parmesan
- ¼ cup toasted bread crumbs
- Preheat the oven to 400F.
- In a large bowl toss together the squash, cream, nutmeg, oregano, garlic, ricotta, chili powder, and ¼ cup of the Parmesan.
- Transfer to a large baking dish or divide among two smaller gratin pans. Cover loosely with tin foil.
- Put in the oven and bake for 40 minutes.
- Meanwhile, mix together the remaining ¼ cup Parmesan with the bread crumbs.
- Remove the squash from the oven and discard the foil. Lightly toss the squash.
- Sprinkle evenly with the Parmesan-bread crumb mixture and return to the oven.
- Bake for another 10 to 20 minutes, or until the squash is tender and the bread crumbs are lightly browned.
- Remove from the oven and allow to rest a few minutes before serving.