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Butternut Squash Au Gratin

Ken Foland, Executive Chef, Events by FSC
Sweet and Savory Squash
Print Recipe
Prep Time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Servings 8

Ingredients
  

  • 1 head garlic
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2-3 lbs fresh butternut squash, peeled, seeded and sliced into 1/4" pieces.
  • 1 lb sweet white onion, peeled and thin julienned.
  • 4 each thyme sprig, leaves removed
  • 8 oz gruyere cheese, grated/shaved
  • 4 oz avocado oil
  • 4 oz all purpose flour
  • 2 tbsp kosher salt
  • 1 tsp ground nutmeg
  • 4 oz half and half creamer
  • 4 oz chicken stock

Instructions
 

  • Preheat oven to 375 degrees.
  • Grease 9 x 13 baking dish and keep to the side.

Roasted Garlic

  • Slice garlic in half to expose the clove. Sprinkle with olive oil, salt and pepper.
  • Wrap in tin foil and bake at 375 degrees for 15 to 20 minutes until soft.
  • Remove from oven to cool and squeeze clove out of paper and reserve.

Au Gratin

  • Combine half and half creamer and chicken stock together, keep to the side. In a large bowl, toss sliced butternut squash and onions together with roasted garlic, thyme leaves, 1/2 of the cheese, salt, and nutmeg. Coat with avocado oil and gradually add flour until combined.
  • Add the creamer/chicken stock to the butternut squash and toss. Place mix into the greased baking dish making sure to layer evenly. Pour excess liquid on top of squash. Top with remaining gruyere cheese.
  • Cover with parchment paper and tin foil. Bake 30 to 45 minutes. Remove foil and parchment paper and allow cheese to brown evenly.

Notes

To Serve: Allow au gratin to cool slightly before serving to allow the custard to set.