Everyone is sure to love this savoury-sweet Butternut Squash Gratin that screams Thanksgiving and Christmas. Oozing with creamy cheese and a crunchy bread crumb topping, I guarantee it will be the hit at your holiday table or any special occasion meal.
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8
Ingredients
3tablespoonsbutter, divided(or use all oil if you prefer)
3tablespoonsOlive oil, divided
2large leeks, white and light green parts, cleaned of all dirtthinly sliced
1small fennel bulb, stalks removed, halved and cored, and sliced 1/4-inch thick(optional)
Kosher salt and freshly ground black pepper
2clovesgarlicminced
1 cupheavy cream
1/2teaspoonnutmeg
2 1/2pounds butternut squash peeled, and thinly sliced (about 1/8 - inch thick)*see photos in post for guidance
Preheat the oven to 375ºF. Grease a 8-½ × 11-½-inch oval, or rectangular, shallow baking dish with 1 tablespoon butter (or oil).
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Sauté the leeks and fennel (if using), season with 1 teaspoon salt and a few pinches of black pepper, tossing occasionally, until soft and lightly browned, about 8 minutes. Add the garlic and cook for 1 more minute.
In a large mixing bowl, combine the heavy cream, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add all the butternut squash slices, 3/4 cups of gruyere cheese and leek mixture. Toss to combine, then transfer to prepared dish. Gently press down on the top of the gratin to ensure everything is laying as flat as possible.
In a medium bowl, combine remaining 1/4 cup gruyere cheese, breadcrumbs, parmesan cheese, and pecans (if using). Evenly spread over top of squash. Dot with remaining tablespoon butter, cut into pieces.
Cover tightly with aluminum foil and bake for 30-40 minutes, or until squash feels tender when pierced with a fork.
Remove the foil and bake until beautifully golden brown and bubbling, about 10 to 15 minutes more.
Let cool for at least 15 minutes then garnish with chives, if using, before slicing and serving.
Notes
To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Gently reheat leftovers in a baking dish covered with foil in the oven at 350ºF until warmed through. You may need to add a few splashes of cream if it seems really dry (mine usually isn't).