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Butternut squash gratin
Slightly sweet butternut squash topped with a savoury herbed cheese and breadcrumb topping. It's been a signature dish for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
Ingredients
Serves: 12
- 50g butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 butternut squash - peeled, seeded and cut into 2cm cubes
- 1 teaspoon brown sugar (optional)
- 250ml chicken stock
- 250g grated Gruyere cheese
- 250g grated mature Cheddar cheese
- 110g dried breadcrumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons grated Parmesan cheese
Method
Prep:40min ›
Cook:1hr25min ›
Ready in:2hr5min
- Preheat oven to 180 C / Gas mark 4. Grease a 22x33cm (9x13 in) baking dish.
- Melt the butter in a large frying pan over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the centre, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken stock. Wrap tightly with aluminium foil.
- Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, breadcrumbs, thyme and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
Make it vegetarian
This dish can easily be made vegetarian by using vegetable stock instead of chicken stock.
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Reviews & ratings
Average global rating:
(192)
Reviews in English (147)
Awesome. Added a small amount of cheese sauce to the dish once the butternut was cooked. Truly out of this world. My husband and I at the whole lot! - 28 Aug 2015
I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping. Just use tasty chedder and parm., cheese. The herbs over power the expensive cheese so why waste your money. - 29 Oct 2008 (Review from Allrecipes US | Canada)
One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought the flavor of this recipe was just OK. I won't make it again because I didn't think it was worth the time it took to make it, but mainly because it is VERY expensive to make. I live in Atlanta and Gruyere cheese is $19.00 per pound! That's right -- an 8 oz. block of it cost me $9.50. When you add in the cost of fresh rosemary and thyme, extra sharp cheddar, and the cost of the squash, it costs about $18.00 to make this dish. It would have to be extra super delicious for me to pay this much to make it again and it just wasn't. - 26 Sep 2008 (Review from Allrecipes US | Canada)
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