Maple glazed squash is a classic American fall favorite. We've reinterpreted it in a rich gratin form inspired by the movie Julie & Julia.
|3 lbs butternut squash, peeled, quarted and cut into -inch slices||1 pinch cayenne pepper|
|8 oz gruyere cheese, grated||2 yellow onions, thinly sliced|
|20 oz half and half||3 tablespoons unsalted butter|
|1/3 cup maple syrup||kosher salt|
|2 sprigs thyme||freshly ground black pepper|
|1/4 teaspoon freshly grated nutmeg||2 tablespoons extra virgin olive oil|
Preheat oven to 350 degrees F. Toss butternut squash slices in large bowl with enough extra virgin olive oil to lightly coat.
In large saute pan over medium-high heat, melt 3 tablespoons of butter. Add onions to hot pan, season with salt and pepper, and cook until well caramelized (approximately 20 minutes).
In a small saucepan, combine cream, maple syrup, thyme, nutmeg, cayenne and salt and pepper to taste. Bring to a simmer and cook for 10 minutes to allow flavors to combine. Remove and discard thyme sprigs.
In a greased 9x13-inch ovenproof baking dish, add a single layer of the squash (approximately 1/4 of the total squash). Season with salt and pepper and top with another layer of squash and seasoning. Spread all of the sauteed onions evenly across the squash layers. Sprinkle half of the grated gruyere cheese on top of the onions and then top with half of the cream mixture. Finish up the squash in another two layers with salt and pepper in between, being careful not to over season. Finish with the second half of the cream and then the remainder of the gruyere cheese.
Cover baking dish with tin foil and bake for 45 minutes or until tender. Remove foil and bake for another 10 minutes or until cheese is nicely browned and bubbling.
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