Butternut GratinThis recipe is a go-to for my family over the holidays. It is dead-simple to put together, can be made ahead and reheated, and makes stunning leftovers. It also has a bit of a surprise factor – the color and nutty sweetness of the squash makes it especially festive.

This recipe was featured in the Holiday Special of The Farm on Public Television.

Butternut Squash Gratin

Serves 8

3 lbs butternut squash, peeled and seeded
1 medium onion
11/2 cups heavy cream
Kosher salt and freshly ground black pepper
12 ounces grated white cheddar cheese

Preheat the oven to 400°F.

Thinly slice the squash and the onion using a slicer. Drizzle a small amount of the cream over the bottom of a 3-quart baking dish. Using half of the squash and onion, make layers, seasoning each layer with a pinch each of salt and pepper and a drizzle of cream until the dish is half full. Scatter half the cheese over the squash layers.

Continue making layers with the cream, squash and onion, seasoning each layer with salt and pepper. Drizzle the remaining cream over the gratin, then spread the remaining cheese evenly over the top.

Cover the dish with foil and bake until the squash is very tender, about 40 minutes. Uncover the dish and continue to bake until the gratin is golden on top, 15 to 20 minutes more.

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