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Holiday Butternut Squash and Pecan Gratin
Your family and holiday guests will love this elegant side dish.
Ingredients
2 tbsp. unsalted butter, divided use
3/4 cup pecans
3 lb. butternut squash
2 tsp. olive oil
1 cup yellow onions, finely chopped
2 garlic cloves, finely minced
1 cup heavy cream
1 cup milk
1 tsp. kosher salt
3/4 tsp. fresh ground black pepper
4 oz. fresh mild goat cheese
2 tbsp. Italian parsley, chopped
3/4 cup pecans
3 lb. butternut squash
2 tsp. olive oil
1 cup yellow onions, finely chopped
2 garlic cloves, finely minced
1 cup heavy cream
1 cup milk
1 tsp. kosher salt
3/4 tsp. fresh ground black pepper
4 oz. fresh mild goat cheese
2 tbsp. Italian parsley, chopped
Methods/steps
Preheat oven to 350 degrees.
Generously grease a 2-quart casserole dish with one tbsp. of butter and set aside.
Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. Set aside to cool and chop coarsely.
To make a whole squash easier to cut, pierce in several places with a paring knife.
Microwave at high for 2 minutes, then rotate and repeat.
Remove from the oven and set aside 5 minutes.
Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 in. thick.
Heat remaining butter with 2 tsp. oil in a deep 12 in. skillet or Dutch oven on medium heat.
When sizzling, add onion and sauté 5 minutes until lightly browned.
Add garlic and sauté 1 minute.
Add cream, milk, salt and pepper, bring to a simmer.
Add squash and simmer gently 5 minutes, stir in pecans.
Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
Spoon remaining squash mixture on top and dot with remaining goat cheese.
Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
Remove from oven and sprinkle with parsley.
Let rest 10 minutes before serving.
Generously grease a 2-quart casserole dish with one tbsp. of butter and set aside.
Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. Set aside to cool and chop coarsely.
To make a whole squash easier to cut, pierce in several places with a paring knife.
Microwave at high for 2 minutes, then rotate and repeat.
Remove from the oven and set aside 5 minutes.
Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 in. thick.
Heat remaining butter with 2 tsp. oil in a deep 12 in. skillet or Dutch oven on medium heat.
When sizzling, add onion and sauté 5 minutes until lightly browned.
Add garlic and sauté 1 minute.
Add cream, milk, salt and pepper, bring to a simmer.
Add squash and simmer gently 5 minutes, stir in pecans.
Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
Spoon remaining squash mixture on top and dot with remaining goat cheese.
Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
Remove from oven and sprinkle with parsley.
Let rest 10 minutes before serving.
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