Butternut Squash Gratin

 

I had bought a container of ready prepared butternut squash (peeled and cubed) 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.

 

Gratins are usually composed of some sort of cooked vegetable (or meat) layered in a baking dish with a tasty cream sauce gently napped over top. This can be a cheese sauce, or a basic bechamel.  They are rich and delicious, which is why I suggest that, for the smaller family, such a gratin recipe as I am sharing today would also make a delicious main dish.

They are also delicious ways to use up bits of leftover meat such as ham or poultry. I make a really delicious Gratin of Chicken  in which the sauce is flavored with tarragon. It is fabulous served simply with some boiled potatoes and a vegetable.

You can, of course, gratin any vegetable, but butternut squash is particularly good done this way.  The squash is nice and sweet and goes so very well with the savory elements of the sauce.

 

I can still remember the first time I made a bechamel or cream sauce. It was something we had learned in grade 8 in Home Economics. My mother worked and had told me to cook some frozen vegetables for with our tea.  I thought that sounded very boring and so I set out to make creamed vegetables, which I planned on serving in toast cups. (Ever the gourmand!)

Of course, due to my relative inexperience, it was an abysmal failure and I ruined the vegetables.  The sauce was lumpy and scorched and did nothing whatsoever to enhance the vegetables.

I can remember my mother being quite cross with me, but it was a learning experience. On two fronts really. One, always do as I am told, and two, never walk away from a cream sauce as it is cooking on the stove.  They can scorch in a millisecond, especially if the burner is set too high. 

Patience is the key when making any sauce, but how many 13 year old kids are really patient. Not that many. Well . . .  this one wasn't at any rate!  I have come a very long way since then!

 

WHAT YOU NEED TO MAKE BUTTERNUT SQUASH GRATIN

There is nothing too extraordinary here, except for maybe the gruyere cheese.  If you can get the squash already pared and cubed, so much the better!

For the squash:

• 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)

For the sauce:

• 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

To top:

• 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

 

You can of course, use a lower fat milk, but bear in mind full fat milk will give you a much more delicious and richer sauce.  Gruyere Cheese is a type of Swiss cheese.  You can use Emmenthaler or Swiss Cheese in it's place.

I like to use strong/sharp cheddar for the burst of flavor that it gives.

Do be sure to use onion and garlic powders and not the salts. If you use the salts then your dish will be far too salty and unpalatable.

Any buttery cracker can be used in the topping. I like the Town crackers, but Ritz and TUC (in the U.K.) are also very good.

 

HOW TO MAKE BUTTERNUT SQUASH GRATIN

This is a really simple dish to make. Most gratins are.  They simply involve making a creamy sauce and then napping it over a cooked vegetable and popping the whole lot into the oven to gild a golden brown.

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.

 

This was an incredibly tasty way to use up the butternut squash. It was rich and delicious. The crumb topping added just the right touch. I enjoyed it as a vegetarian main  and will enjoy it in this way again tomorrow.

It would however also make a fabulous side dish for a special or holiday dinner for four people. You can make it well ahead of time, putting the roasted squash together with the sauce and then top and bake it until golden brown about half an  hour or  so prior to your wanting to serve it.

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!

Yield: 4 (as a side) 2 (as a main)

Author: Marie Rayner

Butternut Squash Gratin

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Creamy and delicious. This is destined to become a firm favorite in your recipe repertoire.

Ingredients

For the squash:

• 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)

For the sauce:

• 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

To top:

• 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

Instructions

1. 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.
2. 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.
3. While the squash is cooking, make the sauce.
4. 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.
5. Slowly whisk in the warm milk. Cook and stir over medium heat until the mixture comes to the boil and thickens. Lower the heat.
6. 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.
7. To make the topping, combine all ingredients in a small bowl. Set aside.
8. 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.
9. Return to the oven and bake for a further 15 to 20 minutes until bubbling and golden brown.
10. Leave to sit for 5 minutes before serving.

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