Butternut Squash Gratin

Gratin is just a fancy name for a casserole. Typically, a gratin has a crust of browned breadcrumbs and contains some variety of melted cheese. This gratin does call for breadcrumbs. But if you're looking for a low carb alternative, I've made this successfully topped with almond meal or even roasted, ground walnuts for my keto conscious, gluten free friends. This is not a fussy recipe and requires no special skills or tools to prepare. It's also the perfect vehicle for any squash I may have sitting on my counter waiting to be used up. Which means I don't usually measure my squash. I just chop up what I have and mix it all together. 

The bright autumnal hue and almost custard like texture of this recipe makes it a nice side dish for your Thanksgiving table. However, I often whip up a batch and enjoy it with a crunchy winter salad for a light but satisfying meal. So whether you cast this casserole as the star of your next simple supper, or in a supporting role for a holiday feast, I think it's always a winner.

In an effort to follow our governor's order, our Thanksgiving table will have a lot less place settings this year. But somehow the size of our menu has stayed the same. More leftovers for us!

In the cooler months, I almost always have all these ingredients hanging around my kitchen.

A sprinkling of salt will not only stabilize your garlic and discourage it from sliding on your board, it will also soften the cloves and help them to become a smooth paste.

Butternut Squash Gratin

Serves 6-8

Ingredients:

1 tsp avocado or coconut oil (olive oil works too)

2 tsp butter

1c of chopped onion

1 large butternut squash, peeled, seeded and diced into bite-sized cubes

(I don't typically measure this. I just use what I have on hand or shop for a nice looking squash:)

2 springs of fresh sage. 

2 tsp salt

1c heavy cream

2 cloves of garlic, peeled

1/8 tsp cayenne pepper

1/8 tsp nutmeg

2 tsp arrowroot powder or cornstarch 

1 1/2c of grated cheese 

(Any cheese that melts nicely will work here. Swiss, cheddar, fontina)

1/2c breadcrumbs (or almond meal)

Directions:

Preheat the oven to 425 degrees.

1. Spray a casserole dish lightly with non stick spray or oil of choice. Set aside.

2. Pull the leaves off the sage sprig and chop. Reserve the stems.

3. In a large skillet over medium heat, sauté onion with butter and oil until translucent. 

Turn off the heat. 

4. Add the squash, 1 tsp of salt and sage to the skillet. Mix well and tumble into the prepared pan. Roast in the preheated oven for about 40 minutes or until the squash in tender.

5. While the squash is roasting, place the remaining tsp of salt on a cutting board and mince the garlic clove. The salt should help to soften the garlic as you chop, making a nice paste.

6. In a small saucepan over low heat, warm the cream. Add the garlic paste. Bring to a simmer. Gently whisk in the arrowroot (or cornstarch) nutmeg and cayenne until smooth. Continue to simmer gently until the cream thickens slightly. Don't walk away. This can easily burn. Add the sage stems. Remove the saucepan from the heat and let it rest while the squash roasts.

7. Once the squash is tender, remove it from the oven. Remove the stems from the cream mixture and pour it over the squash. Top with grated cheese and breadcrumbs (or almond meal.

8. Return the pan to the oven and bake just until the cheese melts and the breadcrumbs are crisp. About 10 minutes.

Enjoy!