How To Make Peppered Squash Gratin
This Peppered Squash Gratin is my favorite thing on the table this year, a shock to everyone including me. The crushed garlic and salty parmesan really curb the sweetness of the squash while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.
It’s a really magical combination. I’ve made it three times since I made it the first time and it’s not even Thanksgiving yet. This is also just a really good side dish, holiday or not. I hope you print this one out and eat it all winter long.
- Unsalted Butter 3 Tablespoons
- Onions 1 Large
- Garlic 1 Gloves
- Butternut Squash 1 1/2 Pounds
- Grated Nutmeg ¼ Teaspoon
- Heavy Cream ½ Cup
- Bread Crumbs ¾ Cup
- Comté cheese ¾ Cup
- Black Pepper 1 Dash
- Salt 1 Dash
-
Preheat oven to 425°F/220°C (no fan). Layer squash, parmesan, garlic
and sage leaves (or other herbs) in a 1.5–2 qt. baking dish, seasoning
each layer with salt, LOTS of pepper, and crushed red pepper flakes, if
you like. -
Cover with heavy cream and finish with another good sprinkle of
parmesan, a good crack of black pepper and a few more leaves of herbs
over top. Dot with a few knobs of butter or a drizzle of olive oil and cover
with foil. Cover with foil and pop in the oven and bake until squash is
totally tender and cooked through, 30–35 minutes. -
Remove foil and continue baking until top is nicely browned and cream is
thickened and caramelized around the edges, another 30–35 minutes.
Remove from oven and let cool slightly before eating (should be served
warm, though).
Nutrition (6 servings)
Calories: 436 | Carbohydrates: 40 g | Protein: 11.1 g | Fat: 28 g | Saturated Fat: 4.19 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 335 mg | Fiber: 12.9 g | Sugar: 10 g
