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Autumn Squash Gratin
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- 2 tablespoons butter, plus more for the roaster
- 3 fresh sage leaves
- 1 sprig fresh thyme
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups Gruyere cheese, divided
- 1/2 cup Parmesan cheese
- Kosher salt
- Freshly ground pepper
- 2 butternut squash, peeled, seeds removed, and sliced thin
- 2 acorn squash, peeled, seeds removed, and sliced thin
- 2 cups panko breadcrumbs
In a deep saute pan over medium-low heat, melt the butter. Add the sage leaves and thyme sprig. Let the sage crisp and the thyme release its flavor. Add the garlic.
Stir in the heavy cream, 1 1/2 cups of the Gruyere, and the Parmesan. Stir until it becomes thick and creamy. Season to taste with salt and pepper.
Remove the sage and thyme, and discard. Add the squash to the pan, stirring to coat. Pour the squash mixture into the prepared roaster. Top with the breadcrumbs and the remaining Gruyere cheese.
Bake 20–30 minutes, or until squash is fork-tender and the top is golden brown and bubbly.