Two videos in one week?! Better believe it!
I not only had to squeeze this in before Thanksgiving, but I also wanted to make sure I posted it before my BIG Thanksgiving Recipe Roundup that will be coming atchya early next week. I’m gonna help you fill in all of the gaps in your holiday menu – from breakfast to apps to sides to desserts!
But for now, check this one out:
2 small butternut squash, peeled and cut into 1 inch cubes
3 tbsp butter
1 medium onion, diced
1.5 tbsp fresh thyme, chopped
1/4 tsp ground nutmeg
1 cup chicken broth
2/3 cup cream
1/2 cup grated gruyere cheese
1/4 cup grated white cheddar cheese
1/4 cup breadcrumbs
1 tbsp fresh parsley, chopped
salt and pepper to taste
Preheat oven to 400 degrees.
Peel and chop the butternut squash into cubes. Place on a baking sheet and bake until fork tender, about 15 minutes. *We added a little bit of oil to the butternut squash to help it cook a little faster. This created a slightly more greasy gratin, so if you don’t want that, just watch the amount of oil you put on it before roasting. Let me know in the comments if that doesn’t make sense!
In a large saucepan, heat 2 tbsp of butter. Add in the onions and sweat until translucent. Add in thyme and cook an additional minute until fragrant. Add in the squash, nutmeg, salt/pepper and cook for about 2 minutes, stirring frequently. Add in the broth and cook until it’s mostly absorbed. Then add the cream and cook until thickened, about 3 minutes. Remove from the heat.
In a small saucepan, heat the last tbsp of butter, then add the parsley and breadcrumbs and toss until everything is combined and toasted. Set aside.
Transfer the squash mixture to a baking dish and sprinkle the breadcrumbs over it. Top with both cheeses and bake for about 30 minutes, or until cheese is melted and slightly browned. Let rest for a couple of minutes before serving.