Butternut squash gratin is a healthy fall side dish, loaded with flavor! It reheats well, so it’s a great recipe to make ahead and serve for Thanksgiving.
While I’m gone this week, I’ve got a few blogging friends helping me out by sharing some fabulous recipes with you. This butternut squash gratin recipe was created by my friend Debi, from the blog, Life Currents.
Debi has some amazing recipes on her website, so I hope you’ll swing over and check some of them out! This side dish she’s created looks absolutely delicious. I’m a big fall squash lover as it is, but I think the addition of leeks, cream, and cheese just take it to a whole new level of flavor and deliciousness. I think it would be a perfect side dish to serve with my heart healthy garlic roasted chicken.
Thanks so much for helping to “feed” my readers, Debi.
I’m honored that Becca asked me to guest post on her blog, and I’m thrilled to share my butternut squash gratin with you today. It’s a great balance of flavors, filling earthy butternut squash, oniony leeks, and creamy tangy goat cheese, all wrapped up in a lovely hot gratin. And, all those veggies! Yum! I love to bump up the herb flavors in this gratin by using some Roasted Herb Oil.
Butternut squash gratin is a great side dish for a simple homemade dinner.
Serve it with grilled fish and a lovely glass of wine, and dinner’s all set! It’s also a great dish to take to a potluck or family dinner. Just prep it the day before, and once you get to the party, add the milk and bake it up.
In case you aren’t familiar with leeks, here’s how you handle them:
- The tasty parts of the leeks are the white and about 1 to 2 inches of the light green parts. The dark green part is very tough, and not really good to eat, but it can be added to broth or stock. I always save the dark green parts, wrap them in freezer bags, and use them to make vegetarian broth.
- Leeks are grown in sandy soil, and need to be cleaned thoroughly. Cut the dark part (the part you aren’t going to use) and the root end off the leek, then cut the leek lengthwise. Now you will see that there are layers. Rinse the muddy part that’s between the layers out, rubbing with your fingers if necessary. Shake off the excess water, and the leeks are ready to be chopped and cooked.
For more delicious Thanksgiving dishes, be sure to check out Becca’s recipes for sausage cranberry stuffing, sweet potato casserole with marshmallows, her purple sweet potato pie, and perfect mashed potatoes!
Now let’s make some of this delicious butternut squash gratin. Enjoy the recipe!
Butternut Squash Gratin ~ Guest Post From Life Currents
- 1 large butternut squash, peeled, seeded, cut into 3/4- to 1-inch cubes
- 3 tablespoons olive oil, divided use
- 1/2 teaspoon kosher salt plus 1 pinch salt
- 1/2 teaspoon freshly ground pepper, divided use
- 4 leeks, white and pale green parts only, cleaned and sliced
- 1 tablespoon fresh thyme leaves
- 4- ounce log soft fresh goat cheese
- 1/3 cup whole milk
- Additional fresh thyme for garnish
- Preheat oven to 400°F. Place butternut squash cubes in large bowl, and drizzle with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to coat. Spread squash cubes onto a large rimmed baking sheet, and roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
- Meanwhile, in a large heavy skillet over medium-low heat, add oil. Once oil is hot, add leeks and thyme, and sprinkle with a pinch of salt and 1/4 teaspoon pepper. Sauté until tender but not brown, about 15 minutes.
- Coat 13x9-inch baking dish with a light drizzle of oil or cooking spray. Spread half of leek mixture over bottom of baking dish. Sprinkle with half of squash and half of goat cheese. Repeat layering with leeks, squash, and goat cheese.
- The gratin can be made one day ahead to this point, cover and chill until ready to bake.
- Preheat oven to 375°F. Pour milk evenly over gratin. Bake, uncovered, until gratin is heated through, about 30 minutes (40 minutes if previously chilled). Enjoy.