Slice the butternut squash thinly, approximately a quarter inch thick.The full fat cream is needed to thicken properly as the casserole cooks and to avoid curdling. Avoid the temptation to substitute heavy cream for single or half and half cream.I would avoid deep dishes for this recipe. So if it is stacked high, the liquid doesn’t evaporate, which throws off the creamy consistency. Butternut squash tends to release too much liquid during the baking and is not nearly as starchy as potatoes. A rectangular 9 inch X 13 inch works well. Use a large and shallow baking dish for this recipe. ![]() Uncover and sprinkle with any type of sharp cheese. Pour the herb and garlic infused cream over the squash, cover with a tin foil and bake at 350F/ 180C for 30 min. Peel, deseed and slice butternut squash and layer in a buttered dish. Take off the heat and let infuse for 10-15 minutes. Mix cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. The method for making this gorgeous dish is very straightforward. The flavour was far richer and more complex. The sweetness of butternut squash complimented by nutmeg and countered by the garlic was no match for plain potatoes. We loved this version even more than the traditional one. I decided to lighted up the recipe by using butternut squash instead of potatoes. The dish comes from the Dauphine region of France and is made from sliced and layered potatoes cooked in butter, heavy creamy and garlic. Traditional dauphinoise recipes don’t use cheese, but I thought that a bit of cheddar was worth adding. Although there are a lot of similarities, potatoes dauphinoise are distinguished by the use of raw rather than cooked potatoes. This recipe is actually closer to potatoes dauphinoise. The inspiration came to me via my favourite potatoes au gratin recipe. This creamy butternut squash casserole ticks all the boxes. And making the most of seasonal butternut squash is what this recipe is all about! Baked butternut squash recipe ![]() With summer receding and autumn closing in, this season can have a bit of melancholy about it.īut it also means that some of my favourite produce is now in season, and with that, I get to have some fun with some all timers like butternut squash. Let’s talk about everything that is warm, cozy and comfy because our life demands it right now. This delicious casserole works beautifully as a side dish to your Thanksgiving or Christmas feast. For another approach to gratin, give Cauliflower Gratin a try! Cheesy, creamy, flavoured with thyme and garlic and extremely delicious! Butternut squash gratin is everything you’d want in a cozy casserole dish.
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