Butternut Squash Gratin
I had bought a container of ready prepared butternut squash when my daughter was here last week. We were going to have it on Saturday, but then I got ill and all of the best laid plans went out of the window. I needed to use it up today or I would have had to throw it away.
I thought I might make a soup, but then I felt rather lazy and didn’t want to go to all that bother. I decided to roast it in the oven instead and then turn it into a gratin. I love gratins. They make for tasty sides when you are wanting something delicious on the side of a main protein, but they also make for tasty main dishes for the smaller family or vegetarians.
- 1 medium butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)
- 1/2 TBS flavorless oil (I used avocado)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 2 TBS butter
- 2 TBS flour
- 1/2 tsp dry mustard powder
- 2 cups (480ml) whole milk. gently warmed
- sea salt and white pepper to taste
- pinch nutmeg
- 1 cup (83g) grated Swiss Gruyere cheese
- 1/4 cup (20g) grated sharp cheddar cheese
- 1/2 TBS softened butter
- 5 or 6 crumbled buttery crackers (such as town house, ritz or TUC)
- 2 TBS grated gruyere cheese
- 1 TBS grated sharp cheddar cheese
If you are a fan of butternut squash and are looking for something delicious to do with one, you might also enjoy the following recipes:
SPICED BUTTERNUT SQUASH SOUP WITH HONEY & CHEDDAR CROUTONS - This is a very simple soup to make. Deliciously belly warming. Butternut squash, red peppers, onions, garlic, ginger and chili flakes all combined in the tastiest way, then pureed with some stock. The croutons are the soup’s crowning glory. A most delicious combination.
BUTTERNUT SQUASH AND GOAT’S CHEESE LASAGNE – This is one of my favorite lasagnas to make. It is rich and delicious, with a cheesy sauce and a filling of roasted butternut squash, toasted nuts, goats cheese, gruyere cheese, Parmesan, and onions . This is the perfect lasagna to serve to a vegetarian and I promise you the meat eaters won’t be complaining either!
Butternut Squash Gratin
- 1 medium butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)
- 1/2 TBS flavorless oil (I used avocado)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 2 TBS butter
- 2 TBS flour
- 1/2 tsp dry mustard powder
- 2 cups (480ml) whole milk. gently warmed
- sea salt and white pepper to taste
- pinch nutmeg
- 1 cup (83g) grated Swiss Gruyere cheese
- 1/4 cup (20g) grated sharp cheddar cheese
- 1/2 TBS softened butter
- 5 or 6 crumbled buttery crackers (such as town house, ritz or TUC)
- 2 TBS grated gruyere cheese
- 1 TBS grated sharp cheddar cheese
- Preheat the oven to 400*F/200*C/ gas mark 6. Toss the prepared butternut squash in a bowl with the oil and the seasonings. Pour onto a baking tray, spreading out in a single layer.
- Roast in the hot oven for 20 to 25 minutes. They should just be able to be pierced with the tip of a sharp knife. Remove from the oven.
- While the squash is cooking, make the sauce.
- Melt the butter in a saucepan. Whisk in the flour and dry mustard powder. Cook, stirring constantly for about a minute to cook out the flour taste.
- Slowly whisk in the warm milk. Cook and stir over medium heat until the mixture comes to the boil and thickens. Lower the heat.
- Whisk in both cheeses until they are melted. Season to taste with salt and pepper and a pinch of nutmeg. Set aside and keep warm.
- To make the topping, combine all ingredients in a small bowl. Set aside.
- When the squash is ready remove from the oven. Scrape into a shallow baking dish. Pour the cheese sauce over top and sprinkle the topping over the sauce.
- Return to the oven and bake for a further 15 to 20 minutes until bubbling and golden brown.
- Leave to sit for 5 minutes before serving.
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