Monday, November 22, 2010


What is a winter holiday without butternut squash!! While I don't have a great time peeling it (it has a tough skin and can be a bit difficult to peel), it is very much worth the effort. This is a great substitute for traditional mashed potatoes or sweet potatoes.

You can assemble the gratins a day ahead, without the breadcrumbs, and refrigerate overnight.


3 lb butternut squash peeled and cut into 1/2 inch cubes
2 large onions chopped into about a 1 inch dice
3 tbl fresh chopped sage
2 cloves of garlic minced
2-1/2 tbl unsalted butter
1 tbl olive oil
1/2 cup plus 2 tbl heavy cream heated to warm
fresh ground pepper
1 cup panko breadcrumbs

Preheat oven to 350 degrees

Grease a gratin dish (13 x 9) with butter. In a large saute pan melt 1 tbl unsalted butter and olive oil over low heat. Add the onion and sage. Cover and cook on low while you dice the squash.
Put the squash in a steamer basket over simmering water. Cover and let steam until tender - about 10 minutes. Pour squash in the gratin dish with the garlic and sprinkle with 3/4 tsp salt.

Cook the onions until carmelized about 25 minutes total. Season with salt and pepper and add them to the gratin dish and mix with the squash. Pour warm cream over the vegetables.

Toss the panko breadcrumbs with 1-1/2 tbl melted unsalted butter. Sprinkle the crumbs evenly over the gratin and bake until the top is brown and bubbling about 40 minutes.

This will become a great holiday favorite!


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