I’ve been thinking about Thanksgiving this week. I wanted to share one of my favorite recipes with you. It’s butternut squash and corn gratin. This dish has become a staple at Thanksgiving dinner. It has been adapted from a recipe in Good Housekeeping Magazine.
1 (3lb)butternut squash, peeled, seeded and cut into ¾-inch cubes
1 white onion, chopped
2 cups corn kernels
1 tsp kosher salt
8 oz. Mexican shredded cheese
1 ½ cups heavy cream
1/3 each dry breadcrumbs and grated dry Jack or Parmesan cheese
2 TBS butter
2 TBS olive oil
1 small red bell pepper, diced
½ tsp. black pepper
2 TBS. flour
2 TBS. fresh parsley, chopped
1. Heat oven to 375 degrees. Butter a 2-quart shallow gratin dish or casserole. Sauté onion in olive oil and butter in a large deep Dutch oven over medium heat until translucent, about 4 minutes. Add squash; sauté 4 minutes. Add corn kernels, bell pepper, salt and pepper; continue to sauté 2 minutes.
2. Spread half of the mixture onto the casserole. Sprinkle with half of the Mexican cheese. Top with remaining squash, then Mexican cheese.
3. Stir flour into cream until blended; pour evenly over gratin. Sprinkle breadcrumb mixture over the top. Bake 45 minutes until lightly browned on top. Sprinkle with parsley.
This recipe is so easy and so tasty. I usually put the dish together the day before minus the cream and flour. I wait to add that before putting in the oven.