Butternut Squash Gratin

READY IN: 1hr 10mins
Recipe by BonnieAnn

I serve this every Thanksgiving and everybody comes back for seconds

Top Review by SecretCooker

It is more of a dessert than a squash side dish. It had a texture like pie filing, which my guests did not like. Everyone barely touched it. This would make a good squash pie.

Ingredients Nutrition

Directions

  1. If using fresh squash, steam for 15 minutes until tender.
  2. Puree cooked squash in food processor along with sugar.
  3. Drain through a fine mesh strainer, pressing down occasionally.
  4. Melt butter and stir in flour until smooth, stirring for one minute.
  5. Whisk in milk until smooth.
  6. Add bay leaf, salt pepper, sugar, cinnamon and nutmeg, stirring over low heat 10 minutes.
  7. Let cool.
  8. Remove bay leaf.
  9. Whisk eggs into squash.
  10. Whisk in cooled white sauce.
  11. Transfer mixture to a 2 quart baking dish and spray dish with nonstick cooking spray.
  12. Smooth top.
  13. (Can be made two days ahead at this point and refrigerate).
  14. Bake in lower third of oven for 35 minutes at 350 degrees or longer if refrigerated or until center is set.
  15. Prepare topping: heat butter over low heat.
  16. Stir in sugar and cook 5 minutes.
  17. Stir in walnuts and sprinkle over baking dish for last 10 minutes of cooking.

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