Butternut Squash Gratin

Ian Knauer

Ingredients

  • 3 tablespoons unsalted butter 
  • 1 (2-pound) butternut squash 
  • 3/4 teaspoon fine sea salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1/3 cup grated Pecorino Romano cheese 
  • 2 tablespoons fresh thyme leaves 
  • 1/2 cup heavy cream 

Instructions

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish with foil and bake until squash is tender, about 45 minutes. Remove foil from baking dish and preheat broiler. Broil gratin until top is browned about 4 minutes. Serve.

Categories: 
Main Dishes
Yield: 
Serves 6
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Skip nonstick cooking spray. It's more expensive than oil, and tastes terrible

If you want a thin film of oil on your pan, take a good-quality oil, moisten a paper towel with it and rub it on the pan.