Butternut Squash Gratin

Cooked squash is layered with sharp and flavorful Gruyere cheese, toasted baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. I especially love preparing it on a fall evening when the air turns crisp and cool.

this Recipe

It’s almost fall, which means we’re coming into butternut squash season. Yay! I love butternut squash. It screams fall – with its orange-y color as well as its pumpkin-y taste. Mild, sweet and a bit creamy, I love cooking with it. Two of my favorite butternut squash recipes are my Roasted Chicken Sausage and Butternut Squash and this one – Butternut Squash Gratin.

Hunks of cooked squash are layered, in a shallow gratin or baking dish, with sharp and flavorful Gruyere cheese, toasted baguette slices and a leek-white wine mixture. It’s then topped off with Parmesan cheese . . .

. . . and baked until the top is browned and bubbly – a requisite for being a gratin. Oh, so cheesy, pretty and delicious! Add a tossed green salad and you have complete vegetarian meal.

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Butternut Squash Gratin

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Cooked squash is layered with sharp and flavorful Gruyere cheese, baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. Easy to prepare, and vegetarian, too!

• Yield: 4 servings 1x
• Diet: Vegetarian

Ingredients

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• 3 pounds butternut squash
• Kosher salt
• Fresh ground pepper
• 1 small French baguette (or half of a large)
• 1 teaspoon extra virgin olive oil
• 1/2 cup chopped leek
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 can (12 ounce) evaporated regular or skim milk
• 1/2 teaspoon sugar
• 1 cup (4 ounces) shredded Gruyere cheese
• 2 tablespoons grated Parmesan cheese, or more to taste

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Instructions

1. Preheat oven to 400 degrees. Butter a 6 to 8-cup shallow gratin or baking dish.
2. Cut squash in half lengthwise, remove seeds and place, cut side up, in a rimmed baking pan. Season with salt and pepper, cover with aluminum foil and bake until tender but not mushy, around 1 hour. Set aside and let cool enough to handle. Leave the oven on.
3. While the squash is cooking, slice baguette into 1/4 to 1/2-inch pieces and toast slices until light brown. Set aside.
4. Heat olive oil in a medium saucepan over medium heat. Add chopped leek and 2 teaspoons water; cover and cook over medium-low heat until leek is soft, about 5 to 7 minutes.
5. Stir in wine. Increase heat to medium-high and boil, uncovered, for 3 minutes.
6. Remove from heat and stir in chicken broth, milk and sugar. Add salt and pepper to taste.
7. Once the squash is cool enough to handle, reheat the leek mixture.
8. Scoop the flesh from 1/2 of the squash into large pieces and place in the prepared baking dish, covering the bottom. Season lightly with salt and pepper.
9. Place approximately 1/2 of the baguette slices over the squash to cover, with space in between the slices. Cover with 1/2 of the leek mixture and 1/2 of the Gruyere cheese.
10. Repeat layers.
11. Sprinkle the top with the Parmesan cheese.
12. Bake for 25 to 30 minutes, or until the top is brown and bubbly
13. Let rest for 5 minutes, then serve.

Notes

Make ahead: Gratin can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Vegetarian main dish, gratin
• Method: sauté, bake
• Cuisine: French