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Butternut Squash Gratin
Butternut Squash Gratin
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Prep Time:
45 minutes
Total Time:
3 hours 30 minutes
Indulge in a cheesy autumn gratin featuring butternut squash, spaghetti squash, and potatoes.
Ingredients:
  • 1 butternut squash (3 lb)
  • 1 spaghetti squash (3 lb)
  • 2 tablespoons butter, melted
  • 1 cup packed light brown sugar
  • 3 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 large Yukon Gold potatoes (about 2 1/2 lb), cut into 1/8-inch slices
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 16 oz fontina cheese, shredded (4 cups)
  • Fresh rosemary sprigs, if desired
Instructions:
  • Preheat the oven to 450°F. Grease a 17x12-inch half-sheet pan with cooking spray. Halve the butternut and spaghetti squash lengthwise, remove the seeds, and place them cut side up on the pan. Drizzle with melted butter, sprinkle with 1/2 cup brown sugar. Bake for 40 minutes until tender. Allow to cool for 20 minutes before serving.
  • Using a fork, gently scrape out the spaghetti-like strands from the spaghetti squash and transfer them to a large bowl. Then, scoop out the pulp from the butternut squash, coarsely chop it, and mix it with the spaghetti squash.
  • Heat whipping cream in a heavy non-aluminum saucepan over medium heat for 5 minutes, stirring frequently until it starts to steam (but do not boil). Remove from heat and set aside. In a small bowl, combine cinnamon, nutmeg, and the remaining 1/2 cup of brown sugar.
  • Grease a 13x9-inch (3-quart) glass baking dish with butter. Layer one-fourth of the potato slices at the bottom. Add one-third of the squash mixture on top; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 cup of cheese. Pour 3/4 cup hot cream over it. Repeat layers twice, sprinkling one-third of the reserved brown sugar mixture on the second and third squash layers. Finish with the remaining potato slices, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Press the layers down gently with the back of a spoon. Sprinkle with the remaining 1 cup cheese, pour the remaining 3/4 cup hot cream over it, and sprinkle with the remaining brown sugar mixture. Line a cookie sheet with foil and place the baking dish on it.
  • Bake covered for 1 hour. Then bake uncovered for 25 minutes until golden brown; potatoes should be tender. Let cool for 20 minutes before serving. Sprinkle with fresh rosemary for garnish.

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