If you're looking for a new side dish to try for Thanksgiving, look no further than this butternut squash gratin. It's a delicious and elegant dish that is sure to impress your guests.
1 ½ - 2pounds(680g)butternut squashpeeled and sliced into 1/8 inch thickness
2tablespoons(28g)butter
1tablespoonolive oil
2leeks rinsed and sliced thinly
1tablespoonminced garlic
15sage leaves
½teaspoonnutmeg
½teaspoonblack pepper
1cup(236ml)heavy cream
½cup(66g)gruyere cheese + 2 tablespoons more for topping
½cup(54g)plain breadcrumbs
Salt to taste
Instructions
Preheat oven to 375 °F (191 °C)
Peel the butternut squash and thinly slice them (about 1/8th inch thickness). When you get to the part with seeds, cut them in half and remove the seeds
To a pan, heat the olive oil and butter. Add the leeks and garlic, a pinch of salt and sauté until the leeks turn soft.
Add the cream to the leeks, nutmeg, salt, pepper and let it cook for 2 minutes and switch off.
Grease a 10-inch baking pan preferably one that is shallow. Layer the butternut squash slices, so they overlap slightly in the bottom of the pan.
Top this with some leek-cream mixture, topped with some cheese. Now place another layer of butternut squash slices on top of the cheese and repeat it with cream and cheese. Do this so you have 3 layers. Now top with more cheese and breadcrumbs.
Cover the pan with foil and bake at 375 °F (191 °C) for 40 to 45 minutes covered.
Remove the foil and check if a knife inserted inside goes easily (to see if the squash is cooked)
Now bake again at 400 °F (204 °C) for 10 minutes until the top is slightly golden.
Remove and top with some fried sage leaves (to fry the sage leaves, simply fry them in butter or oil for 15-20 seconds until crispy.)