When it comes to things being smothered in tons of cheese, it’s hard to really go wrong. So, even if butternut squash isn’t your favorite food or if you haven’t had it before, we recommend giving this dish a try. The subtle flavors and slight sweetness will impress you as well as any friends or family members who also get to steal a bite. By subbing out traditional potatoes for delicious roasted butternut squash and then adding some herbs, broth, cream and cheese, topping it with breadcrumbs and baking until everything comes to a bubbly broil, this dish is a knockout hit. One of our new favorite holiday dishes gets a much deserved makeover in this culinary course. Follow the recipe and learn to make it with our host.
2 small butternut squash, peeled and cut into 1 inch cubes
3 tbsp butter
1 medium onion, small diced
1 1/2 tbsp fresh thyme, chopped
¼ tsp ground nutmeg
1 cup chicken broth
2/3 cup cream
½ cup grated gruyere
¼ cup grated white cheddar
¼ cup breadcrumbs
1 tbsp fresh parsley, chopped
Salt and pepper to taste
1. Preheat the oven to 400F.
2. Place squash on a baking sheet and bake until fork tender, about 10 minutes.
3. In a large sauce pan, heat 2 tablespoons of butter. Add in the onions and sweat until translucent. Add in thyme and cook an additional minute until fragrant. Add in the squash, nutmeg, a pinch of salt and pepper and cook for about 2 minutes, stirring frequently. Add in the broth and cook until it’s mostly absorbed. Then add the cream and cook until thickened, about 3 minutes. Remove from heat.
4. In a small saucepan heat the last tablespoon of butter, then add the parsley and breadcrumbs and toss until everything is mixed together. Set aside.
5. Transfer the squash mixture to a baking dish, top with the bread crumbs and then both of the cheeses. Bake for about 30 minutes or until browned. Let rest for a couple minutes before serving.