Ingredients with Measurements:
- 2 lbs. butternut squash, peeled, seeded, and sliced into 1/4-inch thick rounds
- 2 large onions, thinly sliced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
3. In a mixing bowl, combine the sliced squash, salt, pepper, and dried thyme. Toss to coat evenly.
4. In a 9x13 inch baking dish, layer the squash and caramelized onions, alternating between the two.
5. In a small bowl, mix together the Parmesan cheese and heavy cream. Pour the mixture over the squash and onions.
6. Sprinkle the breadcrumbs over the top of the gratin.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the squash is tender.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 245
Fat: 16g
Carbohydrates: 20g
Protein: 7g
Sodium: 540mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of winter squash in place of the butternut squash.
- Instead of Parmesan cheese, you can use any type of hard cheese, such as Pecorino Romano or Asiago.
- For a lighter version, you can use half-and-half or milk instead of heavy cream.
Variations:
- Add sliced garlic to the onions while they are cooking for extra flavor.
- Add a layer of sliced potatoes to the gratin for a heartier dish.
- Top the gratin with chopped fresh herbs, such as parsley or chives, before serving.
Tips and tricks:
- To make slicing the squash easier, microwave it for 2-3 minutes to soften the skin.
- Make sure to slice the squash and onions thinly and evenly for even cooking.
- You can make the gratin ahead of time and refrigerate it until ready to bake.
Storage instructions:
Leftovers can be stored 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.
Garnishes:
Top the gratin with chopped fresh herbs, such as parsley or chives, before serving.
Pairings:
This gratin pairs well with roasted chicken or pork.
Suggested side dishes:
Serve the gratin with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too dry, add more cream or milk before baking.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
Make sure to wash the squash and onions thoroughly before using them.
Food history:
Gratin is a French dish that typically consists of sliced potatoes baked in a creamy sauce.
Flavor profiles:
This gratin is savory and slightly sweet, with a creamy and cheesy texture.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course for a vegetarian dinner.
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Taste: Savory, Sweet, Rich, Caramelized, Buttery