So you survived the back-to-school rush and things are starting to settle into a routine – just in time for you to realize Thanksgiving is less than a month away. Don’t panic! We think this Baked Squash Gratin from the Trail Alberta Chefs is the first recipe you should bookmark for your Thanksgiving Day menu. Not only does it take full advantage of the fall harvest, it also makes a great accompaniment for the rest of your menu.
Baked Squash Gratin
3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into half inch cubes*
1 small acorn squash, peeled and cut into half inch cubes*
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper, to taste
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)
Preheat the oven to 400°F on convection bake.
Melt 2 tablespoons of the 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 acorn 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 for 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.
*Chef’s tips:
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; then chop.
How to break down acorn 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, then chop the squash.