Gratin of Butternut Squash

A Thanksgiving Treat: My Butternut Squash Gratin

As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. Weeknights are a whirlwind of homework, soccer practice, and the constant juggling act of modern family life. But Thanksgiving? Thanksgiving is different. It’s a time for tradition, for slowing down, and for sharing a meal that’s as heartwarming as it is delicious. This year, my contribution to our Thanksgiving feast is this rich and decadent butternut squash gratin. It’s a recipe that’s worth the extra effort, a dish that transforms a humble squash into something truly special. The creamy texture, the subtle sweetness of the butternut squash, and the perfectly browned top – it's a guaranteed crowd-pleaser.

Butternut squash holds a special place in my heart. It’s such a versatile ingredient; I roast it, I puree it into soups, and I even sneak it into my kids’ mac and cheese (don't tell them!). But for Thanksgiving, I wanted something elegant, something that would impress my family and friends. This gratin fit the bill perfectly. The preparation, while involving several steps, is actually quite straightforward. I found myself enjoying the process, a quiet moment of calm amidst the pre-holiday frenzy. Peeling the squash, though a bit tedious, is strangely meditative; the rhythmic scraping of the knife against the skin is somehow soothing. And the aroma of the baking squash filling the kitchen? Pure Thanksgiving magic.

The best part? This gratin can be prepared ahead of time. You can even assemble it completely the day before Thanksgiving and bake it on the big day. This allows you to focus on other aspects of the holiday preparation without sacrificing the quality of your dish. I highly recommend making it a part of your Thanksgiving tradition. It’s a dish that not only tastes incredible but also brings a sense of warmth and comfort to the table – a perfect reflection of the spirit of Thanksgiving itself. The combination of the creamy sauce, the nutty sweetness of the butternut squash, and the salty parmesan cheese creates a symphony of flavors that will delight even the most discerning palates. And let's be honest, the gorgeous golden-brown top is the perfect Instagram-worthy finish to any Thanksgiving spread.

This recipe is more than just a dish; it’s a memory in the making. The image of my family gathered around the table, sharing laughter and gratitude, all while savoring this delicious gratin, is something I will cherish for years to come. It's the little moments like these, the shared experiences around a table laden with good food and good company, that truly define the essence of Thanksgiving. And that, for me, is the most precious gift of all.

So, this Thanksgiving, try my butternut squash gratin. It's a recipe that will not only satisfy your taste buds but also warm your heart. It’s a reminder that sometimes, the most rewarding things in life are the simple pleasures: family, friends, and a perfectly baked gratin. Happy Thanksgiving!

Step-by-step

• Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.
• Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.
• Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.
• Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking.
• Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly.
• Cover with the cheese, and bake for about 30 minutes.
• At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.