Ingredients with Measurements:
- 1 medium butternut squash, peeled and sliced into 1/4 inch thick rounds
- 1/2 cup of corkotta cheese, crumbled
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/4 cup of breadcrumbs
- 2 tablespoons of unsalted butter
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and thyme. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the butternut squash slices and cook until lightly browned on both sides, about 5 minutes.
4. In a separate bowl, mix together the corkotta cheese and heavy cream.
5. Arrange half of the butternut squash slices in the bottom of the baking dish. Sprinkle with salt and pepper.
6. Pour half of the corkotta cheese mixture over the butternut squash.
7. Repeat with the remaining butternut squash slices and corkotta cheese mixture.
8. Sprinkle the breadcrumb mixture over the top of the corkotta cheese.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the squash is tender.
11. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 275
- Fat: 20g
- Carbohydrates: 16g
- Protein: 9g
Substitutions for ingredients:
- Corkotta cheese can be substituted with ricotta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Butternut squash can be substituted with acorn squash or pumpkin.
Variations:
- Add sliced onions or garlic to the butternut squash while cooking for extra flavor.
- Add chopped spinach or kale to the corkotta cheese mixture for a pop of color and added nutrition.
- Top the gratin with chopped fresh herbs, such as parsley or basil, before serving.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of butternut squash.
- Make sure to season each layer of butternut squash with salt and pepper to ensure even flavor throughout the gratin.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- A sprinkle of paprika
- Toasted breadcrumbs
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted chicken or pork for a heartier meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is not browning on top, place it under the broiler for a few minutes until golden brown.
- If the gratin is too dry, add a splash of milk or cream to the corkotta cheese mixture.
Food safety advice:
- Make sure to wash and dry the butternut squash thoroughly before slicing.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crunchy topping.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot or warm as a side dish or light meal.
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