Prep 20 mins
Cook 1 hr
This is one of my adopted children. Will your family and holiday guests love this elegant side dish. Found in a book called "Gratins: Savory and Sweet Recipes from Oven to Table" by Tina Salter.
- 2 tablespoons unsalted butter, divided use
- 3⁄4 cup pecans
- 3 lbs butternut squash
- 2 teaspoons olive oil
- 1 cup yellow onion, finely chopped
- 2 garlic cloves, finely minced
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 4 ounces fresh mild goat cheese
- 2 tablespoons Italian parsley, chopped
- Preheat oven to 350º.
- Generously grease a 2-quart casserole dish with one tablespoon of butter and set aside.
- Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. Set aside to cool and chop coarsely.
- To make a whole squash easier to cut, pierce in several places with a paring knife.
- Microwave at high for 2 minutes, then rotate and repeat.
- Remove from the oven and set aside 5 minutes.
- Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 inch thick.
- Heat remaining tablespoon butter with 2 teaspoons oil in a deep 12 inch skillet or Dutch oven on medium heat.
- When sizzling, add onion and sauté 5 minutes until lightly browned.
- Add garlic and sauté 1 minute.
- Add cream, milk, salt and pepper, bring to a simmer.
- Add squash and simmer gently 5 minutes, stir in pecans.
- Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
- Spoon remaining squash mixture on top and dot with remaining goat cheese.
- Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
- Remove from oven and sprinkle with parsley.
- Let rest 10 minutes before serving.