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    • Recipes

       

      Squash Gratin

      Squash Gratin


      Ingredients
      3 tablespoons unsalted butter
      1 medium onion, chopped
      1 tablespoon chopped fresh thyme
      1 small butternut squash, peeled and cut into 1/2-inch cubes
      1 small kabocha squash, peeled and cut into 1/2-inch cubes
      2 cloves garlic, minced
      1/4 teaspoon ground mace
      Kosher salt and freshly ground pepper
      1 cup low-sodium chicken or vegetable broth
      1/2 cup heavy cream
      1/4 cup breadcrumbs
      2 tablespoons grated parmesan cheese
      2 tablespoons chopped fresh parsley
      1/2 cup grated gruyere cheese (about 2 ounces)
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      Directions
      Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large
      ovenproof skillet over medium-high heat. Add the onion and thyme and
      cook, stirring, until the onion softens, about 5 minutes.
      Meanwhile, combine the butternut and kabocha squash in a large
      microwave-safe bowl with 1 cup water. Cover with plastic wrap and
      microwave until the squash is just tender, about 5 minutes. Drain and add
      the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a
      few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and
      cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy
      cream and cook until slightly thickened, 2 minutes.
      Melt the remaining 1 tablespoon butter in the microwave and toss with the
      breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle
      over the squash, then top with the gruyere. Transfer the skillet to the oven
      and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
      How to break down butternut squash:
      Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
      Hold the squash against your body and remove the skin with a vegetable
      peeler; chop.
      How to break down kabocha squash:
      Quarter the squash with a chef's knife, then scoop out the seeds.
      Put each quarter flat-side down and cut off the skin with a paring knife; chop
      the squash.

       


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