Baked Butternut Squash Gratin with Cream and Cheese
Thin slices of butternut squash are baked in a creamy sauce with garlic, cheese, thyme, and nutmeg. Serve as a warm side dish or light dinner.
- Time
- 45 min
- Serving
- 398 kcal
- Ingredients
- ≈ $1.92
- Protein
- 18 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 280 g
- 2 Cream 10%pack 500 ml ≈ $2.40 90 ml
- 3 Hard cheesepack 200 g ≈ $2.70 45 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Nutmeg 1 g
- 6 Dried thyme 1 g
- 7 Butterpack 180 g ≈ $1.58 5 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice butternut7 squash into thin rounds (3–4 mm thick) and mince the garlic4.
Grease a baking dish, then layer the squash, lightly salting each layer.
Mix together the cream2, garlic4, nutmeg, thyme, and black pepper.
Pour the creamy2 mixture over the squash and cover the dish with foil.
Bake at 375°F (190°C) for 30 minutes, until the squash is tender.
Remove the foil, sprinkle with grated cheese, and bake another 10–12 minutes until golden.
Tips
- Why it works
- Slice the pumpkin thin so it bakes evenly and isn't raw inside. If the slices are thick, the center stays hard even after 40 minutes.
- Substitutions
- Replace the 10% cream with sour cream (90 g). It will be thicker, but the crust will be less smooth. You can use Parmesan (45 g) if you have no hard cheese.
- Common mistakes
- If the cheese crust isn't browned and the pumpkin is overcooked, the foil came off too early. Check for doneness 10 minutes after removing the foil.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 2–3 minutes under a lid, covered with a paper towel. Don't freeze.
- Serve with
- Serve with crusty rye bread or as a side for roast chicken to soften its flavor.
Comments 0
Sign in to leave a comment.
No comments yet.