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This butternut squash gratin recipe emerged during a cozy autumn evening while experimenting with traditional potato gratin techniques. The natural sweetness of squash combines perfectly with cream and cheese, creating an irresistible comfort dish that has become a cold-weather family favorite.
A Lighter Take on Classic Gratin
This recipe balances healthful vegetables with rich, satisfying flavors. The butternut squash provides natural sweetness that pairs beautifully with cream and aged cheese. It's an excellent way to incorporate more vegetables into familiar comfort food format.
Seasonal Ingredients
- Butternut Squash: One medium, ripe squash
- Milk: 100ml whole milk
- Water: 100ml filtered water
- Garlic: One fresh clove
- Bay Leaf: One dried leaf
- Heavy Cream: 50ml fresh cream
- Cheese: 50g aged Gruyere
- Butter: Salted butter for dish
- Seasonings: Sea salt, black pepper, fresh nutmeg
Preparation Method
- Initial Preparation
- Slice butternut squash thinly using a mandoline for even cooking.
- Preliminary Cooking
- Simmer squash slices in seasoned liquid until tender but still firm.
- Assembly
- Layer squash in buttered baking dish, adding cream mixture between layers.
- Final Baking
- Top with grated cheese and bake until golden brown.
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Chef's Tips
Consider adding crushed walnuts on top for extra crunch. Serve alongside fresh mache salad with toasted nuts. Leftovers reheat beautifully, with the squash becoming even more tender the next day.
Recipe Tips & Tricks
- → What's the best way to cut butternut squash?
- A mandoline makes slicing thin and even super quick. Don't worry if you don't have one—a sharp knife does the job too.
- → Can I make this bake ahead of time?
- Yep, you can prepare it earlier in the day and stick it in the oven right before serving. Reheating slowly in the oven also works well.
- → Is precooking the squash needed?
- It is! This step lets the squash soak up those tasty broth flavors and ensures it cooks evenly.
- → Can I swap out the cheese?
- Sure thing! Switch the cheese for gruyere or emmental. Just pick one that melts nicely.
- → How do I know when it’s done baking?
- You'll know it's ready when the top is golden and crispy, the liquid’s absorbed, and a fork slides through the squash easily.