Butternut Squash Gratin
Did a gratin made with sweet, rich butternut squash really need cheese and cream to make it delicious?
Why This Recipe Works
Most gratins need milk and cheese to add flavor and richness, but for our butternut squash gratin, we wanted the sweet, nutty flavor and brilliant color of the squash to shine. We cut the squash into bite-size pieces to eliminate pre-cooking and then toss them with fruity extra-virgin olive oil, salt, pepper, and sage. Caramelizing the onions before layering them with the squash not only deepens their flavor but also gets rid of excess moisture so the squash doesn’t taste steamed or waterlogged. To add crunch, we top with casserole with a mixture of toasted panko near the end of baking and then finish the dish with a fresh chopped parsley.
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