Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and sliced into thin rounds
- 4 oz. guanciale, diced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the diced guanciale over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced butternut squash to the skillet and cook for 5-7 minutes until slightly softened.
5. Add the dried thyme, salt, and pepper to the skillet and stir to combine.
6. In a separate bowl, whisk together the heavy cream and grated Parmesan cheese.
7. In a 9x13 inch baking dish, layer the cooked butternut squash and crispy guanciale.
8. Pour the cream and cheese mixture over the top of the layers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 420
- Fat: 33g
- Carbohydrates: 16g
- Protein: 16g
Substitutions for ingredients:
- Pancetta or bacon can be used in place of guanciale.
- Half-and-half or milk can be used in place of heavy cream.
- Pecorino Romano or Asiago cheese can be used in place of Parmesan cheese.
Variations:
- Add sliced onions or mushrooms to the skillet with the butternut squash.
- Top the gratin with breadcrumbs or chopped nuts before baking.
- Substitute sweet potatoes or acorn squash for the butternut squash.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of butternut squash.
- Be sure to cook the guanciale until crispy to add texture to the gratin.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
- Store leftover gratin 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 fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a light-bodied red wine such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the gratin is too watery, try cooking the butternut squash for a few extra minutes to remove excess moisture.
Food safety advice:
- Be sure to cook the guanciale to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gratin dishes originated in France and typically consist of a creamy sauce and cheese topped with breadcrumbs or cheese and baked until golden brown.
Flavor profiles:
- The guanciale adds a salty and smoky flavor to the dish while the butternut squash adds sweetness and a creamy texture.
Serving suggestions:
- Serve the gratin as a main dish or as a side dish with a protein such as roasted chicken or pork.
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Region: Italian