Butternut Squash Gratin

Adapted from @thekitchn

⁠1. Arrange a rack in the middle of the oven and heat to 400°F.⁠
2. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. ⁠
3. Place cut-side down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. ⁠
4. Roast until a fork poked into the non-hollow end of the squash slides in easily, about 45 minutes. Let it sit until the squash is cool enough to handle.⁠
5. Scoop out the flesh of the squash halves and add to the bowl of a food processor. Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk while the machine is running.⁠
6. Transfer mixture to a small 8-inch baking dish or a shallow pie plate. Sprinkle on the remaining Parmesan and return to the oven for 15 minutes.⁠
7. Set the oven to broil, and continue cooking until lightly browned on top, 2 to 3 minutes more.⁠

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