Cooktop Cove: How to make butternut squash gratin
Butternut squash may be the ultimate comfort food. Soft textured and sweet flavored, this ingredient has can be made into a sweet or savory dish. It's sweet flavor has made it a shoo-in for the famous Thanksgiving dish topped with marshmallows, but this ingredient isn't only for Thanksgiving.
Butternut squash makes a regular appearance on my dinner table in gratin form. Au gratin usually refers to a dish with potatoes, but recently chefs have been creatively making every root vegetable into a delicious casserole. Au gratin refers to a browned crust, sometimes breadcrumbs and almost always cheese. Here we combine creamed spinach and butternut squash to make a satisfying side, or top it with pork tenderloin to make it a main.
Why this recipe works: Sweet butternut squash, savory and earthy spinach, and a creamy sauce topped with browned cheese to make this the ultimate comfort dish.
Pro Tip: Breaking down a squash may seem overwhelming, but it’s really quite easy! With a chef’s knife, cut off the top and bottom. Stand the squash up on a cutting board and remove the skin using a vegetable peeler. Cut the squash in half lengthwise and again crosswise so you have quartered the squash. Remove the seeds using a spoon and dice away!
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