Butternut Squash Gratin – Easiest (Thanksgiving) side ever…
While at Vuyani the head chef showed me how to make this dish. He made it one of the nights that we were at the lodge. I think it’s a great dish for any night you have a little bit of (passive) time, but maybe other things to do… It’s also perfect for Thanksgiving, since butternut squash is so seasonal.
His version was yummy and easy, but I decided to make it even easier… by eliminating a step…
3 cups butternut squash* peeled and diced into cubes
1 cup whole cream
1 clove of garlic
2 springs of thyme
a bit of butter
salt and black pepper to taste**
Serves: 2-3. Total cook time: 1hr. Active time 5-15 min.
1. Preheat oven to 400˚F (200˚C).
2. Place whole cream, garlic, thyme, salt and pepper to simmer on stove on low for 10 minutes.
3. In the meantime peel and chop butternut squash into cubes.(Or purchase it already peeled and chopped from supermarket.)
4. Butter a small baking dish (Mine measures 9×5.5×2 inches). Place squash in baking dish. Poor strained cream over squash.
5. Bake for 45-50 minutes. Let cool slightly. Serve warm.
*Pumpkin also works well.
** Salt and pepper is as always to taste. I used a heaping 1/4 tsp of salt and a few grinds of freshly ground pepper.