I was having trouble deciding what to write about this week when my husband reminded me to look outside for inspiration. The fall foliage season is beginning here in New England. Everything is changing. All is glorious. I'll let my photos tell the story.
This Butternut Squash Gratin is part of the story, as well. With fresh squash and pumpkins in abundance right now, the colors, taste and textures of this dish mirror the season. Butternut squash is roasted then puréed with a mixture of yogurt, eggs and spices then topped with fresh bread crumbs and cheese during the baking process. This dish is both light and filling―it’s great as a main course with some roasted vegetables on the side. Or, serve it as a side dish to some grilled meats and greens.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Butternut Squash Gratin
Yield: 4 Main Course Servings or 8 Side Dish Servings
- 2 tablespoons butter or olive oil plus more for pans
- 1 small onion, peeled and chopped finely
- 4 cups puréed butternut squash, fresh or canned*
- 4 eggs
- 1 cup plain Greek yogurt, preferably whole milk
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- ½ cup fresh breadcrumbs
- ½ cup freshly grated Parmesan or Romano cheese
- Preheat oven to 400 degrees F.
- Heat olive oil or butter or a combination of both in a small pan. Add the chopped onion and sauté until the onions are translucent, about 2 to 3 minutes. Set aside to cool slightly.
- Butter a 2-quart soufflé or baking pan or 8 one-cup ramekins.
- Place the cooked onion, puréed butternut squash, eggs, yogurt, cinnamon, salt and freshly ground black pepper in the bowl of a food processor. Process until all the ingredients are combined and the mixture is smooth. Pour into the prepared soufflé pan or ramekins.
- Place in oven. After about ten minutes, open the oven and pull out the gratins just enough to sprinkle with fresh bread crumbs and grated cheese. Place back in the oven and bake until the gratins are set. Baking times will be ten to 20 minutes for the small ramekins and about 45 to 50 minutes for the large soufflé pan.
- Remove from oven.
- Allow to cool slightly.
- Serve and enjoy.
- To make your own squash purée, preheat oven to 350 degrees F. Split a medium sized butternut squash in half and remove the seeds. Place each half on a half sheet pan and bake in the oven until the squash is softened. Baking times will vary depending on the size and freshness of your squash.) Remove from oven and allow to cool completely. Scoop the cooked squash out of the skin and place in a food processor. Purée until smooth.
- Canned or fresh pumpkin puree can also be used in this recipe.
- For a full meal, consider serving this gratin with roasted vegetables or meats, a Kale Salad, and Brown Rice Pilaf.