Squash Gratin with Garlic & Rosemary
Total Time: 55
Yield: 6 servings
- 2 tablespoons heavy cream
- 3 tablespoons reduced-sodium chicken or vegetable broth
- 1 medium butternut squash, peeled, seeded, and cut into 1/4-inch-thick crescents and half-moons
- 4 ounces Gruyere cheese, grated
- 1-1/4 teaspoons kosher or sea salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 4 tablespoons salted butter, divided
- 1 large yellow onion, diced
- 2 teaspoons minced fresh rosemary
- 1-1/2 ounces crusty white bread, torn into small pieces
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated nutmeg
Preheat oven to 350° and set an oven rack to the middle position. In a large bowl, whisk together cream and broth, then add squash, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well. Pour into a gratin or baking dish, cover with foil, and bake until squash is tender, 35 to 45 minutes, turning the dish and removing the foil halfway through. Remove from oven and set aside. Leave the oven on.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat, add onion, and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add rosemary, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute. Spread evenly over squash. Turn the broiler to high.
In a food processor, pulse bread with remaining 1 tablespoon butter, garlic, and nutmeg to create coarse breadcrumbs. Sprinkle over squash. Broil, uncovered, until topping is golden brown, 5 to 7 minutes. Let rest at least 20 minutes before serving.