Sunday, November 27, 2011

Provencal Butternut Squash and Garlic Gratin

Cool-weather squash and garlic in a silky gratin brighten up autumn nights and holiday feasts. Serves 6 to 8.

Butternut Squash Garlic Gratin


1 large butternut squash (about 3 pounds)
8 cloves garlic
1/2 cup chopped parsley
1 cup toasted bread crumbs
2 teaspoons thyme
Sea salt and freshly ground pepper
3 tablespoons olive oil
1/3 cup Gruyere cheese, or a mix of Gruyere and Parmigiano-Reggiano


1. Preheat oven to 375 degrees. Oil a 3-quart baking dish or gratin pan.

2. Peel squash, remove seeds and membranes and dice into 1/4 to 1/2 inch pieces.

3. Reserve half the bread crumbs and cheese, then toss together all ingredients; bake for 1 to 1-1/2 hours, stirring frequently for even cooking.

4. When the squash starts to brown and stick, remove it from the the oven and increase the oven temperature to 400 degrees. Sprinkle the cheese and bread crumbs over the top and return to the oven until the cheese is melted and the topping turns crusty and browned, about 10 more minutes. Serve hot or warm.

Butternut Squash Garlic Gratin

~Adapted from Simple Proven├žal Winter Squash and Garlic Gratin, New York Times
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