Fall and winter bring with them comfort foods like soups and stews. In early fall, I was aching for some squash and comfort foods but it just wasn’t quite cool enough to break out my soup pot and start a pot of chowder or chili. So, instead, I made tried this fall squash gratin recipe that satisfied my cravings for squash but wasn’t as hearty as a soup or stew would have been in the still warm temperatures. This recipe turned out so delicious that it may become one of top things for early fall meals.
Technically, the squash used in this are considered winter squash. But, they are readily available pretty much anywhere starting in early fall so we’ll go with the fall squash name for this recipe.
What You’ll Need:
1 butternut squash
1 acorn squash
1 tsp olive oil
1 onion, finely chopped
1/4 cup dry white wine
3/4 cup chicken broth
1 cup whole milk
1 1/2 cups grated Gruyere cheese, divided
8 small baguette Slices
2 Tbsp grated Parmesan cheese
Let’s Make It:
1. Slice your squash in half lengthwise and scoop out the seeds. Season with salt and pepper. Place face up on foil lined baking pans and bake, loosely covered with foil, for about 1 hours. You will want the squash fork tender but not easily mushed.
2. While the squash cooks, heat oil over medium heat and add chopped onion. Cook for approximately 5 minutes. Add wine and bring to a boil. Boil wine and onion mixture for 3 minutes.
3. Stir chicken broth, milk and 1/2 tsp salt and pepper into wine mixture. Stir well to combine. Add 1 cup Gruyere cheese, stirring until melted and combined.
4. When squash is done, scoop out large chunks of squash. Spoon half of the squash chunks into 8 cup casserole dish. Ladle half of the onion mixture on top and cover with 4 slices of baguette. Repeat with remaining squash, onion mixture and baguette slices. Top with grated Parmesan and remaining 1/2 cup Gruyere cheese.
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