Ingredients and Weight:
- 1 large butternut squash (about 3 pounds)
- 1 large yellow onion, chopped (about 1 pound)
- 2 garlic cloves, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyère cheese
- 1/4 cup chopped fresh parsley
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with olive oil and season with salt and pepper.
- Roast the squash halves cut-side down on a baking sheet for 45 minutes or until tender.
- While the squash is roasting, melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until the sauce thickens.
- Stir in the thyme, salt, and pepper.
- Remove the roasted squash from the oven and let cool slightly.
- Scoop the squash flesh out of the skin and into a large bowl.
- Add the sauce to the squash and stir to combine.
- Spread the mixture into a buttered 9x13-inch baking dish.
- Sprinkle the Parmesan and Gruyère cheeses over the top.
- Bake for 30 minutes or until the cheese is golden brown and the gratin is bubbly.
- Garnish with chopped parsley before serving.
Nutritional Information:
- Serving size: 1/8 of pan
- Calories: 350
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 300mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Creamy and rich
- Sweet and savory
- Perfect for a fall or winter meal
- Can be served as a main course or side dish
- Suitable for both vegetarians and meat-eaters
User Comments:
- "This gratin is absolutely delicious! The sweetness of the squash pairs perfectly with the savory cheese sauce."
- "I love the addition of thyme and parsley, it really gives the dish a nice flavor profile."
- "This is one of the best butternut squash dishes I've ever had. It's so rich and creamy, and the cheese crust is to die for."
- "I made this for a dinner party and it was a huge hit! Everyone raved about how delicious it was."
Special Precautions and Tips:
- Be careful when scooping out the squash flesh, as the squash can be slippery.
- If you don't have a large saucepan, you can use a Dutch oven or large pot.
- If the sauce is too thick, add more milk. If the sauce is too thin, cook for a few minutes longer.
- Let the gratin rest for a few minutes before serving to allow the flavors to meld together.