Squash Gratin

Ingredients

• 0.3 cup breadcrumbs 
• 1 small butternut squash peeled cut into 1/2-inch cubes
• 2 tablespoons parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon mace 
• 2 ounces gruyère cheese grated
• 0.5 cup heavy cream 
• 1 small kabocha squash peeled cut into 1/2-inch cubes
• 8 servings kosher salt and pepper freshly ground
• 1 medium onion chopped
• 2 tablespoons parmesan cheese grated
• 3 tablespoons butter unsalted
• 1 cup vegetable broth low-sodium

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• microwave
• peeler
• chefs knife

Directions

1. Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat.
2. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
3. Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes.
4. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes.
5. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
6. Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper.
7. Sprinkle over the squash, then top with the gruyere.
8. Transfer the skillet to the oven and bake until golden, about 30 minutes.
9. Let rest 5 minutes before serving.
10. Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
11. Hold the squash against your body and remove the skin with a vegetable peeler; chop.
12. Quarter the squash with a chef's knife, then scoop out the seeds.
13. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
14. Photograph by David Malosh