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Butternut squash gratin in a creamy herbs-garlic-infusion
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Butternut squash gratin in a creamy herbs-garlic-infusion
This is a succulent idea of accompaniment or appetizer; Butternut squash Gratin in a creamy herbs-garlic-infusion, a delicate and tasty dish that delivers all the flavours of the butternut squash.
Butternut squash gratin in a creamy herbs-garlic-infusion
| Prep time: 30 minutes |
|---|
| Cooking time: 40 to 50 minutes |
| Servings or yield: Appetizer or side dish for 4 people |
| Difficulty level: Normal |
| 1 medium Butternut squash, peeled and seeded |
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| 3 cups cream 35% |
| 1 cup finely grated Parmesan cheese |
| 4 garlic cloves, smashed |
| 3-4 sprigs of thyme |
| ½ teaspoon grated nutmeg |
| ½ Yellow onion, roughly chopped |
| 2 Bay leaves |
| Salt and pepper to taste |
| 8” by 4” baking dish |
Preparation
Combine cream, garlic, herbs, and onions in a medium saucepan and bring to a simmer over low heat. Continue to cook over very low heat until garlic and onion are very soft, 30-40 minutes.
Meanwhile, cut butternut squash in on the length in half. Than, cut into ⅛” slices.
Preheat oven at 350 ˚F.
Arrange squash in 8” by 4” baking dish, seasoning each layer with a little Parmesan cheese.
After 40 minutes, strain cream infusion mixture and season with salt, pepper, and freshly grated nutmeg.
Pour infused cream over the layered squash and season the top with more Parmesan. Allow the ingredients to settle for several minutes.
Bake the gratin at 350 ˚F about 40 to 50 minutes or until squash is very tender and cream has been absorbed.
Let the gratin cool for at least 20 minutes. Serve as appetizer or side.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Combine cream, garlic, herbs, and onions in a medium saucepan and bring to a simmer over low heat. Continue to cook over a very low flame until garlic and onion are very soft, 30-40 minutes.
2 - Meanwhile, cut butternut squash in on the length in half. Than, cut into ⅛” slices.
3 - Preheat oven at 350 ˚F. Arrange squash in 8” by 4” baking dish, seasoning each layer with a little Parmesan cheese.
4 - After 40 minutes, strain cream infusion mixture.
5 - Season with salt, pepper, and freshly grated nutmeg.
6 - Pour the infused cream over the layered squash and season the top with more Parmesan. Allow the ingredients to settle for several minutes. Bake 40 to 50 minutes or until squash is very tender.
7 - Let the gratin cool for at least 20 minutes. Serve as appetizer or side.
